Methi Kadhi is a cherished dish that beautifully exemplifies the rich, complex flavors of Indian cuisine. This comforting recipe brings together the vibrant, slightly bitter notes of fenugreek leaves with the creamy, tangy base of a traditional kadhi, creating a dish that is both nutritious and incredibly satisfying.
Fenugreek leaves, known as methi in Hindi, are a culinary treasure that adds a unique dimension to many Indian dishes. These emerald green leaves are packed with nutritional benefits, offering a distinctive slightly bitter taste that becomes wonderfully mellow when cooked. Rich in iron, vitamins, and antioxidants, methi is not just a flavor enhancer but also a powerful ingredient for health-conscious food lovers.
Unlike other kadhi variations, Methi Kadhi stands out for its robust flavor profile. The yogurt-based sauce, thickened with gram flour (besan), provides a creamy texture that perfectly complements the slightly pungent methi leaves. It's a dish that speaks to the ingenuity of Indian home cooking - transforming simple ingredients into a meal that's both comforting and exciting.
Ingredients:
For Making Kadhi (Gravy):
- Yogurt or Curd - 2 cups
- Water - 2 cups
- Gram flour or Besan - 2 tbsp.
- Cumin powder - 1 tsp.
- Dhania powder - 1 tsp.
- Turmeric Powder - 1 tsp.
- Dry Mango Powder or Amchur - 1 tsp.
- Salt - as needed
For Seasoning the Kadhi:
- Oil - 1 tbsp.
- Mustard Seeds - 1 tsp.
- Cumin Seeds - 1 tsp.
- Asefoetida - a pinch
- Garlic - 6 pieces
- Ginger - 1 inch piece
- Green Chillies - 4 (finely chopped)
- Fenugreek (methi) Leaves - 1 cup (finely chopped)
Method:
- Take everything given under for kadhi well in a bowl so that there are no lumps formed.
- In a thick bottomed pan, heat oil.
- When the oil gets heated, add mustard seeds and cumin seeds.
- When the seeds splutters, add ginger, garlic and fenugreek leaves and saute well.
- When nice aroma of ginger/garlic starts coming and methi leaves are slightly wilted, add the curd and mix continuously till the mix starts boiling. If you do not stir continuously, the curd will curdle.
- Once the kadhi starts boiling, keep in medium flame for 4 minutes so that it gets cooked well.
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