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Explore Kathiyawadi Kadhi Recipe | Dhaba Style Spicy Kadhi | कथियवादी कढ़ी बनाने का तरीका | Chef Sanjyot keer with 262,146 views, 4,040 likes, and 215 comments. Experience the impact of this video content that has captured audience attention.

This is a simple, homestyle Kathiyawadi Kadhi, spicy, garlicky, tangy and perfect for chilly winter days. ✨ Enjoy it hot with bajra rotla, white butter, pickle, garlic chutney and rice for a truly comforting meal. Do give this recipe a try. Happy cooking! ❤️🍽️ Crafted with care. Rooted in tradition. Designed to last 🤎 Our Wooden Masala Dani blends timeless craftsmanship with everyday functionality, keeping your spices fresh and your kitchen elegant. Add a touch of heritage to your cooking ❤️ 🛒 Available now: Website: https://curaahome.com/products/curaa-wooden-masala-dani Amazon: https://amzn.in/d/8OKpGBO Full written recipe - Kathiyawadi Kadhi Prep time: 10–15 minutes Cooking time: 25–30 minutes Serves: 3–4 Ingredients Kadhi Base: SOUR CURD | खट्टा दही 1 CUP BESAN | बेसन 1/4 CUP TURMERIC POWDER | हल्दी पाउडर 1/2 TSP CORIANDER POWDER | धनिया पाउडर 1/2 TSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1/2 TSP CUMIN POWDER | जीरा पाउडर 1/2 TSP SALT | नमक TO TASTE WATER | पानी 3 CUPS Garlic–Chilli Paste: GARLIC | लहसुन 10–12 CLOVES GREEN CHILLI | हरी मिर्च 2 NOS. Cooking (Main Tempering): GROUNDNUT OIL | मूंगफली का तेल 1–2 TBSP MUSTARD SEEDS | राई 1/2 TSP CUMIN SEEDS | जीरा 1/2 TSP HING | हींग 1/4 TSP FENUGREEK SEEDS | मेथी दाना A PINCH BAY LEAF | तेज पत्ता 2 NOS. CINNAMON STICK | दालचीनी 1 INCH CURRY LEAVES | कड़ी पत्ता 10 NOS. Simmering: CURRY LEAVES | कड़ी पत्ता 2 SPRIGS Final Tadka: GHEE | घी 1 TBSP DRIED RED CHILLI | सूखी लाल मिर्च 2 NOS. KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP Finishing: FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Place a strainer over a bowl. Add sour curd and besan to the strainer and sieve them together to remove any lumps. Add turmeric powder, coriander powder, spicy red chilli powder, cumin powder, and salt. Whisk well. Add water and mix thoroughly to form a smooth kadhi mixture. Keep aside. In a mortar and pestle, add garlic and green chillies and crush them coarsely to make a rough paste. Keep aside. Heat a kadhai on medium flame and add groundnut oil. Once the oil is hot, add mustard seeds and cumin seeds. Let them crackle, then add hing, fenugreek seeds, bay leaves, cinnamon stick, and curry leaves. Sauté briefly until aromatic. Stir the kadhi mixture once again and slowly add it to the kadhai, stirring continuously to prevent curdling. Mix well. Bring the kadhi to a gentle boil. Once it starts boiling, reduce the flame to medium and add curry leaf sprigs. Let the kadhi simmer for 5–7 minutes. After simmering, cover the kadhai and cook the kadhi for 15 minutes, stirring occasionally. The kadhi should develop a rich colour and aroma. Adjust the thickness as per preference. Once cooked, discard the curry leaf sprigs and bay leaves for easier serving. Taste and adjust salt if required. For the final tadka, heat ghee in a small pan. Add dried red chillies and Kashmiri red chilli powder, and immediately pour this tempering over the kadhi. Finish by adding chopped fresh coriander. Kathiyawadi Kadhi is ready. Serve hot with bajra rotla, rice, or pulao. #YFL #SanjyotKeer #kathiyawadikadhi Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Base Mixture 1:35 Garlic & Green Chilli Paste 3:24 About Kathiyawadi Kadhi and other types of Kadhi 3:55 Tempering & Cooking 5:30 Final Tempering 8:25 Plating 9:15 Outro 11:10

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