Gaurav Gera Shares His Punjabi Kadhi Recipe With Kamiya Jani On Sunday Brunch

At Sunday Brunch, things rarely stay boring, and that’s exactly what made this kitchen moment with Gaurav Gera feel alive. Sitting in his Oshiwara home with Kamiya Jani, between sips of noon chai and that nostalgic doodh soda, Gaurav Gera slipped into a chef mode as he behaved like someone who’s watched Punjabi Kadhi recipes simmer in the background of his life.

Gaurav Gera’s Punjabi Kadhi Recipe

Gaurav Gera started with sarson ka tel, there were no substitutions here and no debate. Some things, he insisted, are cooked better in mustard oil. The oil warmed up and in went hing, rai, whole red chillies, and curry leaves (which he casually renamed “KP,” because why not). 

Then came kalonji, dhaniya, and, slightly off cue, methi. It was meant to go earlier, but it didn’t, because Aalam Bhai simply forgot. 

The kadhi itself wasn’t measured; it was judged. Khatti dahi went in, followed by besan. One rule of thumb followed by Gaurav is that the besan should always be less than the curd. That was the only “rule” he seemed willing to acknowledge. 

Haldi and Kashmiri red chilli powder gave the mixture its colour, that deep, reassuring yellow you associate with something that’s going to taste like home even before it does.

Salt, interestingly, stayed out for a while. He mentioned a tip passed down from his mother: add the salt towards the end, and the curd won’t split. 

And then, we suddenly caught him looking guilty. And he was! He had forgotten to put the cut onions that were now sitting untouched on the slab. It was the kind of mistake that would usually derail a recipe video, but here, it turned into a workaround. Kamiya Jani, our Editor-in-Chief, suggested quickly sautéing them separately, tossing them in, and moving on. 

The result was thick, tangy, and carried that unmistakable warmth Punjabi kadhi is known for. Then Gaurav added a final scatter of fresh dhaniya, and it was done.

Also Read: Gaurav Gera Shares How He Once Put Ginger In His Dessert Because Of Distraction!

How To Make Punjabi Kadhi At Home?

Ingredients

• Mustard oil (sarson ka tel)
• Hing
• Rai
• Whole dried red chillies
• Curry leaves
• Kalonji
• Methi seeds
• Dhaniya seeds
• Khatti dahi (sour curd)
• Besan (gram flour)
• Haldi
• Kashmiri red chilli powder
• Salt
• Onions
• Fresh coriander

Method

1. Heat the mustard oil until it gets hot.
2. Add hing, rai, red chillies, and curry leaves.
3. Add kalonji, methi, and dhaniya seeds.
4. Pour “khatti kadhi” into the pan and stir continuously. After this, add besan.
5. Add haldi and Kashmiri red chilli powder.
6. Cook on low heat until the kadhi thickens.
7. Add salt only towards the end.
8. Cook chopped onions separately for a few minutes and mix them in.
9. Finish with fresh coriander and serve.

It’s not the kind of recipe you memorise, it’s the kind you remember. 

Also Read: Did You Know Aditya Dhar Is A Big Foodie? Gaurav Gera Reveals He Treated Dhurandhar Cast To Kashmiri Food

Watch the full Sunday Brunch episode on the Curly Tales App or the Curly Tales YouTube Channel.

Cover Image Courtesy: Internal

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