Sometimes we derive maximum comfort from simple things in life, isnt it ? That soft cottony bedspread that's been used and washed for ages that you want to never let go. A simple strong cup of coffee early in the morning, served with love (I am not a coffee drinker, but I still make it for all those who love it at home). A simple meal of rice and yoghurt after a long shopping sojourn in the sun. A baby's smile and gurgle at the end of a weary day.
Where am I going with all this, you may ask ? Well, I need no introduction to my most favourite comfort food in North Indian cuisine - and that's Kadhi (or spiced gramflour in yoghurt gravy - that translation itself takes away the magic that this dish offers). Some Kadhi, a little steamed rice, a papad. And thats ultimate comfort food for me. And for many people I know.
And team it up with some methi / fenugreek leaves, and you have a winner on hand. Adapted from Vidhu Mittal's Palak Magori ki Kadhi, I tweaked the recipe a bit as I had fresh methi leaves on hand and also had blogged about Magori Kadhi and Kadhi Pakodi earlier. And the earthiness was soo flavoursome, I hardly had any Kadhi left to snap it up. Thankfully, mom's dinner was delayed a bit so got to take a few snaps. Here you go for an awesome yoghurt gravy that's sure to tickle your senses.
Prep time : 15 mins | Cook time : 15 mins | Serves: 3
Difficulty level : Easy
Serving Suggestions : Plain steamed rice / Jeera Rice and papads / pickle
Besan - 1/4 cup (take away 1 tsp from this)
Yoghurt - 2 1/2 cups (slightly sour)
Water - 3 to 3.5 cups
Fresh fenugreek - washed and cleaned- 3 TBSP (substitute with Kasuri methi if you wish - but the flavour would be compromised)
Turmeric- 1/2 tsp
Salt - to taste
Ghee / clarified butter - 1/2 tsp
Green chillies - 1/2 tsp, minced
Ginger grated - 2 tsp
Cumin Seeds / jeera - 1/2 tsp
Asafoetida / hing - 1/4 tsp
Red chillies, broken - 2 nos
Oil - 2 TBSP
Wash clean and sort fenugreek leaves, Chop them fine. Saute them in 1 TBSP of oil with little salt and keep aside.Do not add any water to cook, let the leaves wilt on its own. (If using kasuri methi / dried fenugreek, crush them with your palms and add to the tempering as in the next step)
In a large bowl, beat the yoghurt till free of lumps. Add in the besan, salt, turmeric and whisk together till they mix in a homegeneous mixture
In a deep pan or kadai, heat remaining oil. splutter cumin seeds, green chillies, asafoetida, red chillies, ginger. Saute well for 2 - 3 mins. Now add the yoghurt - besan mixture and let it simmer on very low flame for 5 -6 mins. Once the raw smell disappears, add the sauteed methi / fenugreek leaves and simmer further for 1-2 mins
Transfer to serving bowl. And serve hot with plain steamed rice and pickle.