Name: Cumin and Coriander Punjabi Kadi with Rice
Total time: 32 min
Yield: 4 servings
Cuisine: Punjabi Indian
Ingredients: 2 cups plain yogurt; 1/4 cup gram flour (besan); 1 onion, chopped; 2 tomatoes, chopped; 2 green chilies, slit; 1 tsp ginger garlic paste; 1 tsp cumin seeds; 1 tsp turmeric; 1 tbsp red chili powder; 1/2 tsp garam masala; 1/4 cup chopped coriander; 1/2 tsp sugar; 1/2 cup water; 2 tbsp oil; 1 tsp cumin seeds; 1 tbsp chopped coriander

Cumin and Coriander Punjabi Kadi with Rice

Enhances the base spices with additional cumin and coriander for a deeper flavor profile.

32 minutes4 servings

Method

Add cumin seeds and chopped coriander to the pan when heating oil.
Heat oil in a pan over medium heat, then add cumin seeds. Once they sizzle, add chopped onions, tomatoes, chilies, and ginger garlic paste. Cook for 3-4 minutes until softened.
Stir in turmeric and red chili powder, then cook for another 2-3 minutes to release the flavors.
Gradually add yogurt and gram flour, stirring constantly to avoid lumps. Pour in water and bring to a gentle simmer.
Once thickened, stir in garam masala, coriander, and sugar. Cook for 5 minutes to meld the flavors.
Serve warm with steamed basmati rice or fresh naan.

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