Gujarati Kadhi



Ingredient

  • 1 cup paneer cubes
  • 1 tsp fennel seeds (saunf)
  • 1/4 tsp mustard seeds ( rai / sarson)
  • 5 to 6 fenugreek (methi) seeds
  • 1 tsp nigella seeds (kalonji)
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp Vandevi Compound Asafoetida (hing)
  • 1 onion, sliced
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp chilli powder
  • 1/2 tsp black salt (sanchal)
  • 3/4 cup curds (dahi)
  • 1 tsp plain flour (maida)
  • 3 tbsp chopped corriander (dhania)
  • 1 tbsp oilsalt to taste

Method

  1. Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and Vandevi Compound Asafoetida in a small bowl.
  2. Heat the oil and add the seed mixture.
  3. When they crackle, add the onion and saute till it turns translucent.
  4. Add the peas, amchur powder, chaat masala, sugar and salt and cook for a few minutes.
  5. Add the paneer, turmeric, chilli powder, black salt and stir for some time.
  6. Add the curds, sprinkle the plain flour and mix well.
  7. Add the coriander and salt and bring to a boil.
  8. Serve hot with rice or rotis.




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