By: Neha Grover
Image Credit: Getty
Mastering Punjabi Kadhi can be a culinary delight, but it's all about getting the details right. Check out these tips for perfecting your dish!
Image Credit: Getty
If your kadhi is too thick, add hot water gradually and let it simmer. This simple fix will give your kadhi the perfect consistency.
Image Credit: Getty
To thicken a runny kadhi, mix corn-starch with hot water and stir it in. Boil briefly, and you'll achieve the ideal thickness.
Image Credit: Getty
Ensure pakodas are golden and crispy. Heat oil well, fry on medium flame, and cook in small batches for the best texture.
Image Credit: Getty
Cook kadhi on low flame to prevent curdling. Stir occasionally to avoid burning and maintain a smooth, creamy texture.
Image Credit: Getty
Choose fresh dahi for a tangy and flavorful kadhi. Quality ingredients make a noticeable difference in taste and texture.
Image Credit: Getty
Punjabi Kadhi Recipe:
Image Credit:Getty