Kadhi with Jeera Rice

Name: Kadhi with Jeera Rice
Prep time: 15 min
Total time: 15 min
Yield: 4-6
Ingredients: 3 cups/720ml water; 1 cup/220g whole-milk plain Greek yogurt or non-dairy yogurt; 1 Tbsp chickpea flour (see cooking note); 2 tsp avocado oil or other neutral oil of choice; 1 tsp mustard seeds; 1 tsp cumin seeds; ¼ tsp fenugreek seeds (optional); 8-10 fresh curry leaves (double the quantity if using dried); 1 dry red Indian chile (optional); 1 Tbsp grated ginger; 1 Tbsp minced garlic; 1 tsp salt; ½ tsp ground turmeric; ¼ tsp cayenne; 1 Tbsp ghee, butter, or vegetable oil; 1 tsp cumin seeds; 1 cinnamon stick; 1 bay leaf; 2 whole cloves; ¼ cup/40g finely chopped onion; 1 lb/450g cauliflower rice; ½ tsp salt

Image of Kadhi with Jeera Rice — Photo by Alexandra Shytsman

Servings

4-6

Prep Time

15 minutes

Cook Time

50-60 minutes

"Naturally protein-rich, Kadhi is a yogurt-based curry that is thickened with chickpea flour, tempered with spices, and slow-cooked. The Punjabi version is spicier and served with pakoras while the Gujarati version is milder, with a hint of sweetness; mine in closer to the former. It is served here with a cauliflower jeera "rice" that will quickly become your go-to for every curry."

Recipe reprinted with permission from THE VEGETARIAN RESET: 75 Low-Carb, Plant-Forward Recipes from Around the World, by Vasudha Viswanath (January 2023, The Collective Book Studio). Photography by Alexandra Shytsman.

Author:

Vasudha Viswanath

Ingredients

Kadhi

3 cups/720ml water
1 cup/220g whole-milk plain Greek yogurt or non-dairy yogurt
1 Tbsp chickpea flour (see cooking note)
2 tsp avocado oil or other neutral oil of choice
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp fenugreek seeds (optional)
8-10 fresh curry leaves (double the quantity if using dried)
1 dry red Indian chile (optional)
1 Tbsp grated ginger
1 Tbsp minced garlic
1 tsp salt
½ tsp ground turmeric
¼ tsp cayenne

Jeera Rice

1 Tbsp ghee, butter, or vegetable oil
1 tsp cumin seeds
1 cinnamon stick
1 bay leaf
2 whole cloves
¼ cup/40g finely chopped onion
1 lb/450g cauliflower rice
½ tsp salt

Directions

In a large bowl, whisk together the water, yogurt, and chickpea flour until smooth.
Heat the oil in a large saucepan over medium heat. When the oil is hot, add the mustard seeds and wait until they crackle, then add the cumin seeds and fenugreek seeds, if using. When the cumin seeds turn dark brown, add the curry leaves, dry red chile, if using, ginger, and garlic and sauté for 30 seconds. Add the salt, turmeric, and cayenne and mix well.
Add the chickpea flour-yogurt mixture to the pan and stir well. Bring to a boil, then reduce the heat to medium-low and simmer until thick (like heavy cream or double cream), 20-25 minutes.
To make the jeera rice, heat the ghee in a medium sauté pan over medium heat. Add the cumin seeds, cinnamon stick, bay leaf, and cloves and cook, stirring, until fragrant, 2-3 minutes. Add the onion, increase the heat to medium-high, and cook, stirring often, until lightly brown, about 5 minutes. Add the cauliflower rice and salt, mix well, and reduce the heat to medium. Cook, stirring, until dry and heated throughout, 10-15 minutes.

Recipe Note

If you feel that the Kadhi is not thickening fast enough, you can whisk in another tablespoon of chickpea flour.

You can freeze leftover Kadhi for up to 2 months in an airtight container. Once defrosted, you might need to pulse the gravy a couple times with an immersion blender to fix the consistency.