Easiest Way to Cook Eating on a Dime Methi bhaji kadhi

Easiest Way to Cook Eating on a Dime Methi bhaji kadhi Delicious, fresh and tasty.

Methi bhaji kadhi. Methi Kadhi is an innovative version of kadhi that has the goodness of fresh methi leaves. Made with curd, besan and chopped methi leaves this easy side dish is best served with roti or steamed rice. To make perfect kadhi, it is suggested to stir the mixture continuously so that no lumps are formed.

Add the soy yogurt and the colocasia pieces and stir well.

If the kadhi is too thick, add some water and salt.

Kadhi is the easiest curry to make & is a great comfort food.

You can have Methi bhaji kadhi using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Methi bhaji kadhi

1. Prepare of Fenugreek leaves.

2. You need of Curd.

3. Prepare of Gram flour.

4. Prepare of Oil.

5. You need of Asafoetida.

6. Prepare of Cumin seeds.

7. Prepare of Turmeric powder.

8. It’s of Red chilli powder.

9. You need of Whole red chilli.

10. It’s of Green chilli (finely chopped).

11. Prepare of Ginger (paste).

12. Prepare of Salt to taste.

13. Prepare of Curry leaves (optional).

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.

Sc in Home Economics and Masters in English from Karachi University.

Kadhi also comes from the word "kaadhna" which means cooking on low heat for long time.

Methi bhaji kadhi instructions

1. Clean and wash the fenugreek leaves twice with water. Place them diagonally in a plate so that excess water drips off. Finely chop the washed leaves..

2. Heat some oil in a pan. When the oil is hot, add ½ tsp cumin seeds, asafoetida and sauté for a while. After sautéing the cumin seeds, add turmeric powder, finely chopped green chilli, ginger paste and sauté the masala again. Now add finely chopped fenugreek leaves, 1 cup water, cover and cook for 5 to 7 minutes. Stir at regular intervals. Cook until the leaves get tender..

3. Take curd in a mixing bowl and add gram flour into it. Stir and mix well until the lumps dissolve completely. Now add 3.5 cup of water into it..

4. Check the fenugreek leaves. The leaves have turned tender, now add curd batter into it. Stir constantly with a spoon and cook until it starts simmering. With the kadhi will not coagulate and will taste good..

5. Now add red chilli powder in the kadhi. When the kadhi starts simmering, add salt into it and cook the kadhi on medium flame for 12 to 15 minutes. Keep stirring the kadhi after every 2 to 3 minutes..

6. Fenugreek kadhi is ready, turn off the flame and transfer it to a serving bowl. To enhance the flavor of kadhi, add another tempering into it..

7. For this, heat a pan with 1 tsp oil. Then add cumin seeds. After sautéing the cumin seeds, add curry leaves, 1 whole red chilli and turn off the flame. Now add red chilli powder and pour this tempering over the kadhi. Yummy and mouth watering Fenugreek kadhi is ready. Serving this tempting fenugreek kadhi with chapatti, parantha or rice and relish eating..

So, longer you slow cook the kadhi, the better it tastes!

My mom always used methi seeds (fenugreek seeds) to temper her kadhi.

Along with fenugreek, I also use cumin seeds.

How to make methi bhakri - Pictorial Recipe.

Method: Methi Bhakri Recipe - Kneaded Dough.