Grandma’s Rajasthani Spring Onion Kadhi

Note: this recipe originally created and posted on 12 January 2011, but since this post has been updated with new images and content.

Grandma’s Spring Onion Kadhi (Rajasthani)

Kadhi is a lightly spiced yogurt-based soup recipe from India. This particular recipe contains spring onion or lili dungri (green onion) for added flavour.

My Grandma, who has Rajasthani roots, used to make this spring onion kadhi a lot in India, so naturally, my Mum picked up the recipe from her.

My Mum has since been making this kadhi for our family here. When I was little I never used to like spring onion but as I’ve grown older, I’ve come to appreciate and love it!

Pyaaz ki Kadhi is wonderful with plain boiled basmati rice, but you can also eat it with Bajri Na Rotla (Millet flour flatbread) Dudhi Ni Khichdi or Gujarati Rotli .

We can’t get enough of our Gujarati Kadhi – a delicious sweet kadhi that goes wonderfully with Gujarati food. Our Mango Kadhi is a great summertime special!

Ingredients

Here is the list of ingredients you’ll need to make this kadhi.

1. Spring onion – known as Lili Dungri in Gujarati and Hara Pyaaz in Hindi, usually available in during winter months in India but in the UK it is available all year round.

2. Gram flour/besan – it’s easily available in Asian or major supermarkets.

3. Yogurt – use any sour yogurt.

4. Spices – red chilli powder, turmeric, ground cumin and coriander, garam masala

5. Cumin seeds & asafoetida (hing) – for tempering in oil

6. Oil – any neutral flavoured oil will work.

Instant Pot Pyaaz Ki Kadhi

1. Whisk besan and yogurt in a bowl with 1/2 cup water.

Tips on how to prevent Kadhi splitting/curdling:

• Cook kadhi on low/medium heat once it has come to a boil
• Add salt immediately with the other masalas
• Stir the kadhi continuously when it is simmering
• Use full-fat yogurt
• Use the full measurement of besan as it is needed to bind the kadhi
• If the kadhi does split, then add more besan that has been mixed with water to make a paste and recook the kadhi

Can I use regular onion?

Although this dish tastes so much better with spring onion, if you can’t find or don’t have any other vegetables in the kitchen, use regular white or yellow onion and follow the same method and use same ingredients.

Storage

Fridge – this kadhi keeps well in the fridge for around 2/3 days

Freezer – This kadhi can be frozen. It must be defrosted naturally and then reheated on the stovetop and not in a microwave, else it will split.

How to make Spring Onion Kadhi Step-by-Step and Video

Follow this step-by-step instruction or watch a video, exact measurements and full written recipe card can be found the bottom of this post.

Other Gram flour and Kadhi recipes

GRANDMA’S SPRING ONION KADHI-RAJASTHANI PYAAZ KI KADHI

Ingredients

• 1 bunch spring onions washed and cut
• 400 g yogurt sour
• 3-4 tbsp gram flour besan
• 1 tsp chilli powder red
• ¼ tsp garam masala
• 1 tsp cumin and coriander powder
• 1 tbsp oil
• ½ tsp cumin seeds
• ¼ tsp asafoetida hing
• 11/2 cup water
• salt to taste

Instructions

• Mix gram flour with yogurt and some water, make a smooth paste.
• Heat oil in a heavy bottom kadai or pan and add cumin seeds and hing.
• When splutter add spring onion and fry 1-2 minutes.
• Add besan and yogurt mixture.
• Now add all the masala, salt and 1/2 cup water.
• Stir and simmer about 12-15 minutes. (if kadhi gets thicker add more water)
• Switch off the heat.
• Serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

GRANDMA’S SPRING ONION KADHI-RAJASTHANI PYAAZ KI KADHI

Ingredients

• 1 bunch spring onions washed and cut
• 400 g yogurt sour
• 3-4 tbsp gram flour besan
• 1 tsp chilli powder red
• ¼ tsp garam masala
• 1 tsp cumin and coriander powder
• 1 tbsp oil
• ½ tsp cumin seeds
• ¼ tsp asafoetida hing
• 11/2 cup water
• salt to taste

Instructions

• Mix gram flour with yogurt and some water, make a smooth paste.
• Heat oil in a heavy bottom kadai or pan and add cumin seeds and hing.
• When splutter add spring onion and fry 1-2 minutes.
• Add besan and yogurt mixture.
• Now add all the masala, salt and 1/2 cup water.
• Stir and simmer about 12-15 minutes. (if kadhi gets thicker add more water)
• Switch off the heat.
• Serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Since Robin Cook, Britains then home secretary, claimed back in 2001 that Chicken Tikka Masala is a “true British National Dish” it seems only fitting that we celebrate homegrown Jersey Royals in a beautifully mellow curry.

Jersey Royal New Potatoes

Jersey Royals are the highlight of Spring in the UK. These new potatoes are grown exclusively on the island of Jersey and they have a Protected Designation of Origin so they cannot be grown anywhere else. Jersey Royals are sold in Jersey and mainland UK. Their season runs from April to June when they are most plentiful. They are primarily described as having a nutty flavour and delicate skin. These potatoes are perfect for the thick curry as they hold their shape and do not go mushy.

What is the difference between Butter Masala and Tikka Masala?

In Butter Masala, the main ingredients are not marinated where in Tikka Masala, they are left to marinate in the spices. In Butter Masala, a lot of butter and cream is used and the curry is mildly spiced. In Tikka Masala, strong spices and tomatoes are used more heavily. Because of this Tikka Masala recipes are redder in colour and Butter Masala is lighter. We love making our Paneer Tikka Masala Sometimes, we like Paneer Makhanwala which is the same as Paneer Butter Masala.

Aloo Butter Masala Ingredients

Here are all the ingredients you’ll need to make this tasty curry. 1. New Potatoes – wash the potatoes and lightly rub off some of the skin. Do not peel the skin 2. Butter – if you use salted butter, then adjust the seasoning accordingly. We used unsalted (vegan use vegetable ghee) 3. Double cream and whole milk (for vegan version use non-dairy ingredients) 4. Onion, garlic, green chillies, ginger 5. Tomatoes – crushed. Use fresh tomatoes if possible as tinned tomatoes will make the gravy redder in colour 6. Cashew nuts – adds lots of richness, creaminess and nuttiness to the dish 7. Mustard and cumin seeds 8. Whole spices – Bay leaf, clove, cinnamon stick 9. Masala – Cardamom powder, red chilli powder, ground cumin and coriander, garam masala 10. Dried fenugreek leaves – known as kasoori or kasturi methi which adds this unique and restaurant-style flavours to the dish.

How to make – step by step and video

Note-please follow step by step instructions, full printable recipe card with the exact measurement is at the bottom of this post) Boil or steam potatoes according to packet instructions. Once cooked, rub off some of the skin and leave aside. (pic 1)

You could also cook baby potatoes in the Instant Pot too.

Pour one cup of water in the Instant pot liner and place steamer.

Put potatoes on the steamer, close the lid.

Cook on HIGH for 3 minutes, 10 minutes NPR.

Remove the potatoes and use it in the recipe.

In a heavy bottom pan, heat oil. Add mustard and cumin seeds and once they splutter. (pic 2) Add roughly chopped onion, garlic, ginger and green chillies and tomatoes and cashew nuts. Turn off the heat and allow the mixture to cool. Transfer mixture into a blender and blend until smooth (add water if needed) (pic 3) Heat butter in the same pan and add whole spices. (pic 4)

Pour over the blended mixture and cook for a few minutes. (pic 5) Add the dried spices apart from Garam masala and cook until the oil rises to the surface. (pic 6) Add the milk and cream to the pan and bring to a boil. (pic 7) Add salt and sugar and cardamom powder (pic 8)

Add the boiled/steamed potatoes Allow the curry to cook for 2/3 minutes. (pic 9) Add fenugreek leaves and garam masala, turn off the heat. Let the curry sit for 5 minutes to thicken and garnish with fresh coriander. (pic 10)

Can I make this vegan?

Side dish and serving suggestions

How to store leftovers

Fridge – This curry keeps well in the fridge for up to 3 days. As it contains potatoes, as soon as it is cold, place in the fridge. Cover well to prevent the smell of the curry settling on other foods Freezer – you can freeze this curry. However, to re-heat, allow the curry to defrost naturally, otherwise, the potatoes may lose their texture and shape.

More potato recipes

1. Marwari dum aloo – pantry staple baby potato curry 2. Easy potato chips curry 3. Aloo aur pyaaz ke parathe – potatoes and onion paratha 4. Dahi wale aloo -Potatoes in yogurt gravy 5. Goda dum aloo 6. Maru’s Bhajia – crispy potato fritters 7. Smashed potato chaat

Aloo Butter Masala

Equipment

• Heavy bottom pan/kadai
• Spatula

Ingredients

• 450 g new potatoes Tesco Jersey Royal potatoes
• 3 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 onion chopped
• 5 cloves garlic
• 2 green chillies thin
• 1- inch ginger
• 2 tbsp cashew nuts
• 2 tomatoes chopped
• 3 tbsp butter
• 1 bay leaf
• 2 cloves
• 1- inch cinnamon stick
• ¼ tsp cardamom powder
• 1 tsp red chilli powder Kashmiri
• ¼ tsp turmeric
• 1 tsp ground cumin and coriander powder
• ¼ tsp garam masala
• 2 tsp sugar
• 1 tsp dried fenugreek leaves
• ½ cup whole milk
• ¼ cup heavy cream double cream
• salt to taste

Instructions

• Boil or steam potatoes according to packet instructions. Once cooked, rub off some of the skin and leave aside
• In a heavy bottom pan, heat oil. Add mustard and cumin seeds and once they splutter, add roughly chopped onion and cook until translucent.
• Add garlic, ginger and green chillies and tomatoes and cashew nuts. Sauté until tomatoes are mushy but ensure it doesn’t burn. Turn off the heat and allow mixture to cool.
• Transfer mixture into a blender and blend until smooth (add water if needed)
• Heat butter in the same pan and add whole spices and pour over the blended mixture and cook for a few minutes.
• Add the dried spices apart from Garam masala and cook until the oil rises to the surface.
• Add the milk and cream to the pan and bring to a boil.
• Add salt and sugar, fenugreek leaves and cardamom powder
• Add the boiled/steamed potatoes.
• Allow the curry to cook for 2/3 minutes.
• Add the Garam masala and turn off the heat. Let the curry sit for 5 minutes to thicken and garnish with fresh coriander.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.