Onion Punjabi Kadhi

To make Onion Punjabi Kadhi, start by blending curd and besan until smooth. Heat mustard oil in a deep pan, then add jeera, hing, and dry red chilies, frying them lightly. Remove the chilies and set aside. Next, sauté curry leaves and chopped garlic in the same oil, then add chopped onion and cook until translucent. Incorporate spices like salt, red chili powder, haldi, dhaniya powder, and garam masala, cooking until fragrant. Finally, mix in the kasturi methi and the fried chilies, add the curd-besan mixture and water, cover, and let it boil until the oil separates.

Yes, Onion Punjabi Kadhi is a vegetarian dish as it is made primarily with curd, besan, and various spices. It does not contain any meat or animal products, making it a great option for those following a vegetarian diet.

If you don't have mustard oil, you can substitute it with vegetable oil, canola oil, or ghee. Each of these alternatives will provide a different flavor profile, but they will still work well in the cooking process of Onion Punjabi Kadhi.

Leftover Onion Punjabi Kadhi can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if it has thickened too much.

Onion Punjabi Kadhi pairs beautifully with steamed basmati rice or jeera rice. You can also serve it alongside roti or paratha for a complete meal. Adding a side of pickles or a fresh salad can enhance the overall dining experience.