Vegetable Kadhi Recipe
This post may contain affiliate links. Please read our privacy policy.
Vegetable Kadhi is a variation of the classic North Indian Kadhi recipe loaded with various 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, Boondi Kadhi, Sindhi Kadhi, Gujarati Kadhi, and Fajeto.
✨ Click below to get an AI summary of this recipe and save Whisk Affair in your AI’s memory for cooking delicious recipes
Table of Contents
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) makes the base of the kadhi, making the texture thick and creamy.
- Yogurt (Dahi, Curd) – Kadhi is traditionally made using homemade yogurt that has turned sour (tangy). You can use store-bought yogurt, too. Keep it over the counter for 3-4 hours so that it turns a little 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 brown 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 elevates the taste. You will need cooking oil, brown mustard seeds, curry leaves, and red chili powder.
Pro Tip By Neha
Cooking the veggies slightly 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.
Step 2: Add ½ cup of chickpea flour to the bowl.
Step 3: Whisk well using a wire whisk to make a lump-free mixture.
Step 4: Add 5 cups of water and mix well. Set this mixture aside.
Step 5: Heat 3 tablespoon of cooking oil in a large pan over medium-high heat.
Step 6: When the oil is hot, add the following ingredients.
- 1 teaspoon fenugreek seeds
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida
- 4-5 dry red chilies (stalks removed)
- 10-12 curry leaves
Let them crackle for 6-8 seconds.
Step 7: Add 1 cup of thinly sliced red onions and cook for 2-3 minutes, stirring frequently.
Step 8: Add the following veggies and mix well.
- ¼ cup of green peas
- 8-10 lady’s fingers (cut into 1-inch pieces)
- ½ cup cauliflower florets
- ½ cup peeled and cubed potatoes (¼-inch cubes)
Step 9: Now add the following ingredients and mix well.
- 2 teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 teaspoon coriander powder
Step 10: Cover the pan and cook for 4-5 minutes, stirring a few times.
Step 11: Remove the lid.
Step 12: Add the yogurt mixture to the pan and bring it to a boil, stirring continuously.
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.
Step 14: Add more water if the kadhi is too thick. Check for salt and add more if required.
Temper The Kadhi (Optional)
Step 15: Heat 2 tablespoon of cooking oil in a pan over medium heat.
Step 16: When the oil is hot, add ½ teaspoon brown mustard seeds and 10-12 curry leaves and let them crackle for 4-5 seconds.
Step 17: Switch off the heat. Add ½ teaspoon of red chilli powder to the pan, then immediately pour the tempering over the kadhi.
Step 18: Mix well. Serve hot.
Tip – Save some tempering for garnishing.
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. If the kadhi has thickened after refrigeration, then add some hot water before heating.
Other North Indian Curry Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Vegetable Kadhi Recipe
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 brown 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 powder
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 (¼-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.
- Tip – Save some tempering for garnishing.
Wow! This looks really interesting. You had me at vegetables 🙂 Thanks for sharing!
Loved this curry-my whole family is enjoying my cooking nowadays:)thanks Neha
Awesome 🙂
Love this recipe. Thanks for sharing.
Simon
wow tempting veg kadhi 🙂 looks fantastic !!
Looks heavenly!