Some recipes have a lot of variations and are super versatile. Like pasta from Italy and sandwiches from the UK can be made with endless variations; one such dish from India is our own Kadhi. People from Rajasthan make a different flavor than Punjabis which varies from Gujaratis which in turn differs from Sindhis. I am super fond of all the versions, each of the versions has their own identity and flavors. One such version of the humble kadhi is the winter version of the regular Kadhi Pakora. I make it without any pakoras/fritters during winters and love adding some seasonal veggies to it and it tastes absolutely amazing.

I have added garlic greens, methi/fresh fenugreek leaves and peas to it. You can easily add spinach, broccoli or any other veggie if you like. I hope you try this and love it.


COOKING TIME: 45-50 minutes


  1. Lassi/Buttermilk – 3 cups
  2. Besan/Chickpea powder – ¾ cup
  3. Green chilies – 2
  4. Methi/Fenugreek Leaves – ½ cup
  5. Garlic greens – 10-12
  6. Garlic – 2 pods
  7. Peas – ½ cup
  8. Onion – 1 small
  9. Curry Leaves – 2 twigs
  10. Mustard seeds – 1 teaspoon
  11. Fenugreek seeds – 1 teaspoon
  12. Cumin seeds – 1 teaspoon
  13. Asafetida – 1 pinch
  14. Turmeric powder – 1 teaspoon
  15. Coriander Powder – 1.5 tablespoons
  16. Mustard/Vegetable oil – 2 tablespoons
  17. Salt – to taste


  1. Kadhai/wok
  2. Small Tempering Pan
  3. Mixing bowl


  1. Take lassi/buttermilk in a big mixing bowl and add chickpea powder to it. If you don’t have buttermilk, use curd and mix a lot of water to thin the consistency and make buttermilk.
  2. Add turmeric and coriander powder and salt to it and mix well.
  3. In a kadhai/wok, add some mustard oil and add some fenugreek and cumin seeds to it.
  4. Once they crackle, add some peas to it and allow them to cook for 2-3 minutes.
  5. Add the buttermilk mix to the kadhai and add 2 cups of water. Allow this to come to a boil, keep stirring constantly.
  6. Chop some fenugreek leaves and add it to the kadhi.
  7. Now place the kadhi on low flame and allow it to cook for 40 minutes or so. Keep stirring once in a while.
  8. Once the kadhi is properly cooked, take a separate pan and add some oil to it.
  9. Fine chop an onion and garlic.
  10. Add mustard seeds to the pan and wait till they crackle.
  11. Add chopped onion and garlic to it.
  12. Cook them for 4-5 minutes. Add some garlic greens and asafetida and add this tempering to the kadhi.
  13. The kadhi is ready. Serve it hot with some basmati rice or dalia or khichdi.