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
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.
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