Name: Garam and Cardamom 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 garam masala; 1/2 tsp ground cardamom

Garam and Cardamom Punjabi Kadi with Rice

Intensifies the warm, aromatic notes with extra garam masala and cardamom.

32 minutes4 servings

Method

Stir in garam masala and cardamom with the existing spices.
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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