Everyday Paneer Kadhi with Rice Simple Indian Comfort Food

Paneer Kadhi made the real Indian home-style way — light, tangy, comforting, and eaten daily across Indian homes.
No pakoras, no cream, no cashews — just yoghurt, besan, paneer, and a simple tadka, exactly how ghar-ka-khana is cooked.
This gentle yoghurt-based curry swaps pakoras for soft paneer cubes, making it lighter and perfect with plain rice or phulka. The kadhi is simmered to remove the raw besan taste, finished with a simple cumin-ginger tadka for warmth and aroma.

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Ingredients (Serves 2–3)
Kadhi Base
• Thick plain yogurt (curd) — 300 g | 1¼ UK cups | 1¼ US cups
• Gram flour (besan) — 2 tbsp | 12 g
• Water — 300 ml | 1¼ UK cups | 1¼ US cups
• Turmeric powder — ¼ tsp | 0.5 g
• Salt — ¾ tsp | 4.5 g
Paneer
• Paneer, medium cubes — 200 g | 1¼ UK cups | 1½ US cups    • EASY Paneer CHEESE from Scratch  
Tempering (Tadka)
• Oil or ghee — 2 tbsp | 6 tsp
• Cumin seeds — 1 tsp | 3 g
• Mustard seeds (optional) — ½ tsp | 2 g
• Dried red chilli — 1
• Curry leaves — 8–10
• Ginger, finely chopped — 1 tsp | 5 g
• Asafoetida (hing) — 1 pinch
Finish
• Fresh coriander, chopped — 2 tbsp
• Ghee (optional, homestyle) — 1 tsp | 5 g

#backyardchef #PaneerKadhi #IndianFood #VegetarianCurry #IndianCooking #ComfortFood #GharKaKhana #NoPakoraKadhi #HomestyleIndian #KadhiChawal #RealIndianFood

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