--- title: "Vegetable Kadhi Recipe" url: https://www.whiskaffair.com/vegetable-kadhi/ date: 2025-05-21 modified: 2026-08-31 lang: en author: "Neha Mathur" description: "Vegetable Kadhi is a variation of the traditional North Indian Kadhi cooked with vegetables. It is best served with steamed rice or jeera rice." categories: - "Indian" - "Veg Curries" image: https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-2-3.jpg word_count: 1241 --- # Vegetable Kadhi Recipe **Vegetable kadhi** is a variation of the classic North Indian kadhi recipe loaded with a variety of vegetables. **Sour yogurt and gram flour** mixture are cooked with vegetables and spices to make this delicious kadhi. This vegetable-loaded kadhi is easy to make,** comforting**, and perfect for Indian-style meals with steamed rice and papad on the side. Make it using my easy recipe. If you like this recipe, try [green mango kadhi](https://www.whiskaffair.com/raw-mango-kadhi-recipe/), [boondi kadhi](https://www.whiskaffair.com/boondi-kadhi/), [Sindhi kadhi](https://www.whiskaffair.com/sindhi-kadhi-recipe/), [Gujarati kadhi](https://www.whiskaffair.com/gujarati-kadhi/), and [fajeto](https://www.whiskaffair.com/mango-kadhi-indian-yogurt-soup/). ![A bowl of creamy yellow Vegetable Kadhi with red chili oil, garnished with curry leaves, sits on a piece of burlap. Dried red chilies and fresh green curry leaves are scattered around on the textured surface.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-2-1.jpg) ## Quick Look: Vegetable Kadhi **Prep Time:** 10 minutes **Cook Time:** 1 hour **Total Time:** 1 hour 10 minutes **Servings:** 6 people **Calories:** Approx. 230 per serving **Dietary Info:** Vegetarian. Can be easily made gluten-free (skip hing). **Skill Level:** Easy **Tools Needed:** Large pan with lid, mixing bowl, wire whisk, small pan for tempering. ## Table of Contents - Quick Look: Vegetable Kadhi- Ingredients- Pro Tip by Neha- How To Make Vegetable Kadhi- Storage Suggestions- Other North Indian Curry Recipes We Recommend- Vegetable Kadhi Recipe Recipe Vegetable Kadhi is one of those comforting dishes I make when I want something warm, simple, and satisfying. Growing up in North India, kadhi and rice were the ultimate comfort meal in our home, especially on busy weekdays. Over the years, I started adding vegetables to the classic yogurt and besan gravy to make it more wholesome and filling. This **vegetable kadhi** is now a regular in my kitchen, tangy, creamy, lightly spiced, and perfect with a bowl of **steamed basmati rice or roti** for a cozy meal. ## Ingredients - **Besan (Chickpea Flour, Gram Flour)** forms the base of the kadhi, giving it a thick, creamy texture. - **Yogurt (Dahi, Curd)** - Kadhi is traditionally made using homemade yogurt that has turned sour (tangy). You can use store-bought yogurt, too. Keep it at room temperature for 3-4 hours so it turns slightly tangy before making the kadhi. - **Vegetables **- I have added potatoes, green peas, lady's finger, and cauliflower to this vegetable kadhi recipe. You can add other vegetables, such as green beans, green bell peppers (capsicum), and zucchini. - **Oil - **Use any cooking oil. You can also make it in ghee. - **Spice Powders** - You will need asafetida (hing), red chili powder, turmeric powder, and coriander powder. Do not use hing in the recipe to make the kadhi gluten-free. - **Whole Spices** - This kadhi is flavored using whole spices such as black mustard seeds, fenugreek seeds (methi dana), and cumin seeds. - **Others** - You will also need curry leaves, dry red chilies, salt, and red onions. - **For The Tempering** - Tempering is optional but greatly enhances the taste. You will need cooking oil, brown mustard seeds, curry leaves, and red chili powder. ## Pro Tip by Neha Cooking the veggies before mixing them with yogurt is important. If added together, they will not soften properly, no matter how long you cook them. ## How To Make Vegetable Kadhi **Step 1:** Whisk 2 cups of sour yogurt in a large bowl using a wire whisk until smooth and creamy. ![Yogurt whisked until smooth.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-1.jpg) **Step 2:** Add 1/2 cup of chickpea flour to the bowl. ![Besan added to the bowl.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-2.jpg) **Step 3: ** Whisk well using a wire whisk to make a lump-free mixture. ![Whisked well.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-3.jpg) **Step 4:** Add 5 cups of water and mix well. Set this mixture aside. ![Water added to the bowl.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-4.jpg) **Step 5:** Heat 3 tablespoons of cooking oil in a large pan over medium-high heat. ![Oil heating in a pan.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-5.jpg) **Step 6:** When the oil is hot, add the following ingredients. - 1 tsp fenugreek seeds - 1 tsp brown mustard seeds - 1 tsp cumin seeds - 1/4 tsp asafetida - 4-5 dry red chilies (stalks removed) - 10-12 curry leaves Let them crackle for 6-8 seconds. ![Fenugreek seeds, mustard seeds, cumin seeds, asafetida, red chilies and curry leaves added to hot oil.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-6.jpg) **Step 7:** Add 1 cup of thinly sliced red onions and cook for 2-3 minutes, stirring frequently. ![Onions added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-7.jpg) **Step 8:** Add the following veggies and mix well. - 1/4 cup of green peas - 8-10 lady's fingers (cut into 1-inch pieces) - 1/2 cup cauliflower florets - 1/2 cup peeled and cubed potatoes (1/4-inch cubes) ![Veggies added to the pan .](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-8.jpg) **Step 9:** Now add the following ingredients and mix well. - 2 teaspoons salt - 1/2 tsp turmeric powder - 1/2 tsp red chili powder - 2 teaspoons coriander powder ![Spice powders added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-9.jpg) **Step 10:** Cover the pan and cook for 4-5 minutes, stirring a few times. ![Pan covered with a lid.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-10.jpg) **Step 11:** Remove the lid. ![Slightly cooked veggies.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-11.jpg) **Step 12:** Add the yogurt mixture to the pan and bring it to a boil, stirring continuously. ![Yogurt mixture added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-12.jpg) **Step 13:** Reduce the heat to low. Cover the pan and cook the kadhi for 45-50 minutes, until it thickens and the vegetables are cooked through. ![Pan covered.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-13.jpg) **Step 14:** Add more water if the kadhi is too thick. Check for salt and add more if required. ![Cooked vegetable kadhi.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-14.jpg) #### Temper The Kadhi (Optional) **Step 15:** Heat 2 tablespoons of cooking oil in a pan over medium heat. ![Oil heating in a pan.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-15.jpg) **Step 16:** When the oil is hot, add 1/2 tsp black mustard seeds and 10-12 curry leaves and let them crackle for 4-5 seconds. ![Mustard seeds and curry leaves added to hot oil.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-16.jpg) **Step 17:** Switch off the heat. Add 1/2 tsp of red chili powder to the pan, then immediately pour the tempering over the kadhi. ![Red chili powder added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-17.jpg) **Step 18:** Mix well. Serve hot. ![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png) Save some tempering for garnishing. ![Tempering poured over the ready vegetable kadhi.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-Step-18.jpg) ## Storage Suggestions Leftover vegetable kadhi can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in a pan or in the microwave until hot, then serve. 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[Add us as a trusted Google source](https://www.google.com/preferences/source?q=https://www.whiskaffair.com/) ## Other North Indian Curry Recipes We Recommend [![Paneer Butter Masala is a rich and creamy paneer curry where paneer cubes (Indian cottage cheese) are simmered in an onion tomato gravy. It is one of the most popular Indian curries served at restaurants all around the world. Learn to make the best restaurant style paneer butter masala at home using my easy and simple recipe (vegetarian).](https://www.whiskaffair.com/wp-content/uploads/2019/05/Paneer-Butter-Masala-2-3-600x800.jpg)](https://www.whiskaffair.com/easy-restaurant-style-paneer-butter-masala-recipe/)Veg Curries GFIndian Gluten Free ### Restaurant Style Paneer Butter Masala (Paneer Makhani) [![Make your summer meals more special with this Kerala-style ripe mango curry, which is traditionally called as Mambazha Pulissery. It is sweet, spicy and full of flavour. 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Dried red chilies and fresh green curry leaves are scattered around on the textured surface.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Vegetable-Kadhi-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/vegetable-kadhi-recipe) - 5 from 2 votes ## Vegetable Kadhi Recipe **Vegetable Kadhi** is a variation of the traditional North Indian Kadhi cooked with vegetables. It is best served with steamed rice or jeera rice. Prep Time10 minutes minsCook Time1 hour hrTotal Time1 hour hr 10 minutes mins Course: Main CourseCuisine: Indian, North IndianDiet: Vegetarian Servings: 6 people Calories: 230kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients 2 cups sour yogurt (khatta dahi, curd)- ½ cup besan (chickpea flour, gram flour)- 5 cups water- 3 tablespoons cooking oil- 1 teaspoon fenugreek seeds (methi dana)- 1 teaspoon black mustard seeds- 1 teaspoon cumin seeds- ½ teaspoon asafetida (hing) skip for gluten-free- 10-12 curry Leaves- 4-5 whole dry red chilies stalks removed- 1 cup thinly sliced red onions- ¼ cup green peas- 8-10 lady's fingers cut into 1-inch pieces- ½ cup cauliflower florets cut into florets- ¼ cup peeled and cubed potatoes ¼-inch cubes- 2 teaspoons salt or to taste- ½ teaspoon turmeric powder- ½ teaspoon red chili powder- 2 teaspoons coriander powder #### For The Tempering (Optional) - 2 tablespoons cooking oil- ½ teaspoon brown mustard seeds- 10-12 curry leaves- ½ teaspoon red chili powderUS Customary - Metric ### Instructions - Whisk yogurt in a large bowl using a wire whisk until smooth and creamy.- Add chickpea flour and whisk well to make a lump-free mixture.- Add water and mix well. Set this mixture aside.- Heat oil in a large pan over medium-high heat.- When the oil is hot, add fenugreek seeds, mustard seeds, cumin seeds, asafetida, dry red chilies, and curry leaves. Let them crackle for 6-8 seconds.- Add onions and cook for 2-3 minutes, stirring frequently.- Add peas, lady's fingers, cauliflower florets, and potatoes (1/4-inch cubes), and mix well.- Now add salt, turmeric powder, red chili powder, and coriander powder and mix well.- Cover the pan and cook for 4-5 minutes, stirring a few times.- Remove the lid.- Add the yogurt mixture to the pan and bring it to a boil, stirring continuously.- Reduce the heat to low.- Cover the pan and cook the kadhi for 45-50 minutes, until it has thickened and the vegetables are cooked properly.- Add more water if the kadhi is too thick. Check for salt and add more if required. #### Temper The Kadhi (Optional) - Heat oil in a pan over medium heat. - When the oil is hot, add mustard seeds and curry leaves and let them crackle for 4-5 seconds.- Switch off the heat. - Add red chili powder to the pan and immediately pour the tempering over the kadhi.- Mix well. Serve hot. Save some tempering for garnishing. ### Video ### Notes You can add other vegetables like green beans, green bell peppers (capsicum), zucchini, etc. ### Nutrition Calories: 230kcal | Carbohydrates: 19g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 11mg | Sodium: 843mg | Potassium: 448mg | Fiber: 3g | Sugar: 8g | Vitamin A: 649IU | Vitamin C: 121mg | Calcium: 146mg | Iron: 2mg