Description: A quintessential Rajasthani delight, Kadhi is a flavorful and comforting curry that’s perfect for any occasion. Traditionally made with paneer and yogurt, this recipe takes the classic to new heights by substituting these ingredients with an innovative combination of vegetables and spices. This Kadhi without paneer or yogurt still packs a punch of flavor while being more accessible to those with dietary restrictions.
Prep Time: 20 mins | Cook Time: 30 mins | Servings: 4-6
Ingredients:
2 medium-sized potatoes, peeled and diced
1 large carrot, peeled and grated
1 cup of fenugreek leaves (methi) or spinach leaves
1 small onion, finely chopped
3 cloves of garlic, minced
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of turmeric powder
1/2 teaspoon of red chili powder
Salt, to taste
2 tablespoons of vegetable oil
2 cups of water
Fresh cilantro leaves, for garnish
Step-by-Step Instructions:
1. Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
2. Add the chopped onion, minced garlic, grated carrot, and diced potatoes to the pan. Cook for 5-7 minutes or until the vegetables are slightly tender.
Pro Cooking Tips:
Use a variety of vegetables to achieve the desired thickness and texture in your Kadhi. You can also add other vegetables like cauliflower or peas if you prefer.
Adjust the amount of chili powder according to your desired level of spiciness.
Serving Suggestions:
Serve the Kadhi over basmati rice, garnished with fresh cilantro leaves and a dollop of ghee (clarified butter) for added richness.
Pair it with some crispy pav or rotis (Indian flatbread) for a satisfying meal.
Enjoy it as a side dish at your next family gathering or potluck.
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