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.
Linking this to BM # 26. Also to Priya’s healthy Me, healthy Us
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
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
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.
never tried kadhi with fenugreek,will give try next time.
Yummy Kadhi… I love this kadhi…
love the aroma of methi!!! so flavorful and so delicious!!!
Ongoing Event – HITS – Diabetic Friendly
Ongoing Event + Giveaway – Italian Dishes
looks delicious, my sister makes it this way and i agree that fresh fenugreek has its unique flavor that cannot be found in kasuri methi. Beautiful click
Love the aroma of fresh methi!! looks super yum!!!!
lovely combo and colorful kadhi dear 🙂
I dont mind inviting myself to ur place to enjoy this delicious,health and flavourful Kadhi.
Sounds new to me never tried kadhi with methi leaves,must be a flavorful one…
this yogurt sauce is really versatile…just add anything to it..and you get something new and interesting..have tried with paalak, cluster beans and what not!..thank god, for the delay:) in meal, else you could have clicked in a spoon:)))!!
Love how yellow the kadi looks..nice and healthy with palak kalyani..
love kadhi of any type and love the flavor of methi in kadhi..Very colorful!
I'm a big fan of kadhi. And your methi kadhi sounds different and tasty. Will try soon.
This is very new to me Kalyani . Love the click!