Methi Kadhi - Fenugreek leaves kadhi Recipe

Prepare the ingredients.

In a bowl, whisk together the yogurt and gram flour until smooth.

Add water, turmeric powder, red chili powder, and salt to the yogurt mixture. Mix well and set aside.

In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter.

Add the grated ginger and slit green chilies to the pan. Sauté for a minute until fragrant.

Add the chopped fenugreek leaves and sauté for another 2-3 minutes until they wilt.

Pour the yogurt mixture into the pan, stirring continuously to prevent curdling.

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally.

Adjust the seasoning if necessary and cook until the kadhi thickens slightly.

Garnish with fresh coriander leaves before serving.

Serve hot with steamed rice or roti.

Equipment Needed

Spice Level:

Dietary