Methi Ki Kadhi( Fenugreek Leaves in Yogurt Based Gravy)

Kadhi is the easiest curry to make & is a great comfort food. Traditionally we make it as plain yougurt based gravy with pakoras but as i have fresh methi available in my garden i decided to make this variation. Methi/Fenugreek leaves not only make the kadhi more healthy but also gives it a unique flavor.

Ingredients:-

Curd/Yogurt/Dahi:- 1 Cup
Besan/Gram Flour:- 1/8 Cup
Ginger Powder:- 1 Tsp
Turmeric Powder:- 1 Tsp
Salt
Water:-4 Cup (approx)
Ghee/Clarified Butter:- 2 Tbsp
Cumin seeds:- 1 Tsp
Methi seeds:- 1/2 Tsp
Coriander seeds:- 1/2 Tsp
Onion:- 1/2 (chopped)
Ginger:- 1 Tsp (chopped)
Tomato:- 1 (chopped)
Methi Leaves:- 1/2 or 1 Cup (chopped)
Kasoori methi powder:- 1 Tsp


Procedure:-

1)In a mixer blend together curd,besan,ginger powder,turmeric powder salt & water .

2)Put the above mixture in the pan and start cooking it on medium heat.( Prepare the tadka in another pan and in the meantime let this curd mixture cook on medium heat )

3)For the tadka, Heat the ghee in another pan., when hot add cumin seeds, methi seeds & coriander seeds.

4) When seeds start spluttering add ginger & onion and fry till light brown.

5) Add tomato & methi leaves cook until tomatoes are tender.

6)Add this tadka to curd mixture , add kasoori methi powder and mix everything well, don't worry if the gravy is not thick at this point..it will thicken as it cooks

9) Let it cook at medium heat for 10-15 minutes until it becomes thick.

Serve hot with rice...Enjoy:)

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Palak Kadhi (Spinach In A Yougurt Gravy)

Kadhi can be made many ways as per your choice , i usually make the more traditional way which is also called kadhi pakora but when i don't have enough time to make pakoras then i make little variations, like i added spinach in this kadhi recipe which makes it more healthy and also gives very nice flavor to the gravy

Ingredients:-

Oil :- 2 3 TBsp
Jeera/Cumin:- 1/2 Tsp
Mustard Seeds:- 1/2 Tsp
Methi or Fenugreek seeds:- 1 Tsp
Hing/Asafoetida:- A pinch
Ginger:- 1 inch piece( finely chopped)
Garlic:- 1/2 Tsp
Onion:- 1/2 chopped
Tomato:- 2 small chopped
Curd:- 1 Cup
Besan:- 2 1/2 Tbsp
Water:- 4 Cups
Salt as per taste
Turmeric powder:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Garam Masala Powder:- 1 Tsp
Palak/ spinach :- 3 Cups chopped

Procedure:-

In a mixer blend together curd,besan & little water( if needed) and set aside.

1) Heat oil in a pan.
2) Add , asafoetida, Cumin seeds, mustard seeds & fenugreek seeds.
3) When seeds start spluttering add ginger & garlic and fry till light brown
4) Add onion and fry till onion are translucent (don't brown them)
5) Add tomato, salt, turmeric, red chilli powder, garam masala & mix well
6) Cook until tomatoes are tender.
7)Now add the blended mixture, palak/spinach and mix well..
8) Add water to make a gravy..don't worry if the gravy is not thick at this point..it will thicken as it cooks
9) Let it cook at medium heat for 10-15 minutes

Serve hot with rice...Enjoy:)

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Kadhi Pakora

If you have some curd siting in a refrigerator for couple of days and turned sour then this is the best recipe to make with it ,I learned this from my mom, this is a typical Punjabi recipe that you can serve in Lunch.. If you don't have enough time to make pakoras, you can replace it with potatoes or just make plain kadhi .It can be served with rice or chapati.



If you like the recipe please leave your comments

Ingredients:-

For Pakora:-

Besan(Gram Flour):- 2/3 cup
Ajwain:- 1/2 tsp
Turmeric/Haldi:- 1/4 tsp
Red Chilli Powder:- 1/4 tsp
Salt:- 1/4 tsp
Garam Masala:- 1/4 tsp
Baking Soda:- A pinch
Water :- 1/3 cup (Approx)
Oil for frying

For Kadhi:-

Sour curd:- 1 cup
Besan(Gram Flour):- 1/3 cup
Onion:- 1/2 of Medium onion cut lengthwise
Ginger(Finely chopped):- 1 tbsp
Garlic(Finely chopped):- 1tbsp
Tomato:- 1 medium( Approx 3/4 cup)
Oil:- 3 tbsp
Cumin seeds :- 1/2 tsp
Mustard seeds:-1/2 tsp
Fenugreek seeds:- 1/2 tsp
Turmeric:- 1 tsp
Red Chilli powder:- 1/2 tsp
Garam Masala:- 1/2 tsp
Salt as per taste
Methi powder:- 1/2 tsp
Water:- Approximately 5 1/2 cups

Procedure:-

To make Pakoras

1) In a bowl mix besan. ajwain, turmeric, red chilli powder, salt, garam masala, baking soda with a fork
2) Add water to make a smooth paste
3) Heat oil in pan & deep fry the pakoras
4) Keep it aside to cool down until your kadhi is ready



For Kadhi:-
In a mixer blend together 1 cup curd,1/3 cup besan & 1/2 cup of water and set aside.

1) Heat oil in a pan.
2) Add Cumin seeds, mustard seeds & fenugreek seeds.
3) When seeds start spluttering add ginger & garlic and fry till light brown
4) Add onion and fry till onion are translucent (don't brown them)
5) Add tomato, salt, turmeric, red chilli powder, garam masala & mix well
6) Cook until tomatoes are tender.
7) Now add the blended mixture and mix well..
6) Add about 4-5 cups of water to make a gravy..don't worry if the gravy is not thick at this point..it will thicken as it cooks
7) Let it cook at medium heat for 10-15 minutes
8) Add methi powder & mix well.

Serve hot with rice...Enjoy:)

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