Tomato Corn Peas Paneer Kadhi

Tomato corn peas paneer kadhi. Kadhi with a different taste and flavour. A lipsmackingly delicious kadhi with homemade paneer, sweet corn, green peas and tomato.

Kadhi is a yogurt based gravy with chickpea flour or besan. Usually pakoda or chickpea fritters added to this gravy but you can also make with sliced potatoes or bundi or make only gravy to enjoy with hot steamed rice. You may like some more yogurt based recipes on this blog.

1. Dahi aloo

2. Egg in yogurt sauce

3. Pointed gourd or parwal with poppy seeds

Sending this post to fortnight foodie group Healthy Wealthy Cuisine.
This time theme is Curd Fiesta suggested by me. I am sharing this delicious corn peas paneer kadhi. Check out my fellow bloggers recipes using curd for this theme.
Chow chow raita by Preethi
Curd rice by Vanitha
Tutti frutti cake by Swaty
Strawberry shrikhand by Shalu
Spiced raita by Jayashree
Tomato raita by Narmadha
Kesar badam lassi muffins by Sasmita

To make this delicious kadhi you have to whisk yogurt and chickpea flour or besan well to make lump free. Instead of pakoda or fritters I have used green peas and sweet corn. Do try and enjoy the spicy and mouthwatering kadhi.


Curd – 3/4 cup

Sweet corn – 1/2 cup

Green peas – 1/2 cup

Tomato – 2 medium, chopped

Paneer or cottage cheese – 1/2 cup tightly packed, crumbled

Besan or chickpea flour – 3 tablespoon

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Curry leaves – 8 – 10

Hing or asafoetida – 1/4 to 1/2 teaspoon

Dry red chilli – 1

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Salt to taste

Water – 2 & 1/2 cup


1. Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut. Boil 1 cup water in a pan. Add the tomatoes in it. Boil for 4 – 5 minutes or until the skin starts to separate. Don’t discard the water we will use it in kadhi.

2. Let the tomatoes cool down. Peel and grind with ginger, green chilli and crumbled paneer or cottage cheese. I have used fresh homemade paneer. Get the paneer recipe here .

3. Blend the curd with besan or chickpea flour and 1 cup water in a blender. You can also use hand blender to make the mixture smooth.

4. Heat oil in a pan or wok. I have used mustard oil. You can use any oil of your choice. Add mustard seeds and cumin seeds. When the seeds starts to splutter add dry red chilli, hing and curry leaves.

5. Now add the ground tomato paneer mixture. Stir well. Add salt, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder and garam masala powder.

6. When the mixture about to dried up add the green peas. Saute till completely dried up and oil leaves the sides.

7. Add blended besan mixed curd, chopped cilantro or coriander leaves and sweet corn. Mix well.

8. Add remaining water and let it boil for 5 minutes. Stir constantly. After 5 minutes reduce the heat. Cook on simmer for 20 – 25 minutes or until it becomes thick. Stir in regular interval to avoid sticking to the pan.

9. Now taste and adjust salt if require. You can add little more water if require to get your desired consistency. Garnish with cilantro or coriander leaves and sweet corn. You can also garnish with frozen or boiled green peas. Serve hot with steamed rice, jeera rice or any bread.


1. Use green chilli according to your taste.

2. You can use more green peas and sweet corn if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mangodi is a tasty North Indian dish made from moong gram (moong daal) or split green gram lentils.

A spicy dish with moong dal dumplings. And a thick yogurt based gravy.  Need only yogurt, split green gram or moong dal and spices.


Usually moong wari or specially dried moong lentil dumplings are used to make this.
But I made this with fresh moong dal dumplings or fritters/pakoras.


First time tasted it in my neighborhood. Loved the spicy delicious taste.
This week our #Foodiemonday #bloghop theme is North Indian dish. Sharing one of my favourite North Indian dish Mangodi.


Moong dal or green gram is one of the best vegetarian super food. Packed with protein and low on carbs. This dal or gram is a good and filling option for those who wants to shed kilos



For Mangori

Green gram or moong dal  – 1 cup

Green chilli  – 1 finely chopped

Grated ginger  – 1 teaspoon

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/4 teaspoon optional

Salt to taste

Asafetida or hing  – 1/4 teaspoon

For Gravy

Yogurt  – 1 cup

Cumin seeds  – 1 teaspoon

Dry red chilli  – 1-2

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Turmeric powder    1/2 teaspoon

Kashmiri red chilli powder  – 1 tablespoon

Garam masala powder  – 1/4 teaspoon optional

Salt to taste

Green chilli  – 1

Asafetida or hing  – 1/4 – 1/2 teaspoon

Oil  – 1 tablespoon + for deep frying



Grind washed and over night soaked split green gram or moong dal.

Take out in a bowl. Separate 4-5 teaspoon and keep aside.
Add salt and all the spices in the bowl. Add grated ginger, asafetida or hing and chopped green chilli. Beat well. You can add a pinch of baking soda too. I didn’t.

Heat oil in a pan.  Once the oil is hot, drop just about a teaspoon full of ground moong batter in the oil and  deep fry until golden yellow. Keep aside.

Blend yogurt with all the spices and remaining ground split green gram or moong dal. Blend with little water.
Add 1 chopped green chilli too. If you don’t like much spicy skip green chilli.

New heat 1 tablespoon oil in a karahi or pan. Add cumin seeds and let it splutter. Now add 1/4 – 1/2 teaspoon asafetida or hing and dry red chilli. If you like the asafetida or hing flavour add 1/2 teaspoon.

Add yogurt mixture with enough water. Add salt and stir continuously.

Cook for 5-6 minutes. Taste and adjust the seasoning. Delicious Mangodi is ready.
Garnish with chopped coriander leaves. Serve hot with steamed rice or chapati/Indian flat bread.