Aromatic & delicious Punjabi kadhi recipe in slow cooker is prepared with buttermilk and gram flour. A gluten-free, hearty and comforting meal when paired up with cumin rice!!
Have you ever tried cooking kadhi in a slow cooker? If not, than I would suggest try it for once and you will just love the flavors. Slow cookers aren’t only for soups and stews, you can cook yummy Indian meals in slow cooker too. Punjabi kadhi recipe in slow cooker is an ideal example of Indian slow cooking.
Since slow cooker uses indirect heat to cook, you don’t have to be around to stir or mix anything. Buttermilk combined with besan is allowed to simmer on a low flame for hours until satisfying flavors are achieved.
Kadhi will not boil over or get burnt, rather it will simmer behind the closed lid and the end result would be a yummy and delicious kadhi loaded with flavor.
Now on to the recipe!
Combine besan and buttermilk together, mix it with a hand blender and pour in the slow cooker. Before we close the lid, pour in the first tadka. This way fenugreek seeds (methi dana), garlic and ginger will release their flavor and aroma in the simmering kadhi, and make it more flavorful.
Set the timer on HIGH setting for 5 hours. Depending on the slow cooker model cooking time may vary. Prepare pakodas the way you like it – fried or appe pan cooked.
After the cooking time, adjust the consistency of kadhi accordingly. To adjust the consistency, I have added an extra 1 cup of water. Add pakodas, stir in the final tadka, adjust seasonings and your kadhi is all ready. Enjoy it with warm rotis or jeera rice. Looking for regular kadhi recipe cooked over flame – click here.
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