METHI – HARE PYAZ KI KADHI (Fenugreek Leaves – Spring Onion Kadhi)

A popular winter delicacy from India, this kadhi is a perfect blend of flavors and textures. The subtle bitterness of methi leaves is balanced by the sourness of curd, while the spring onions add a punch of freshness.

Ingredients

• 1 cup chopped spring onion
• 1 cup chopped fenugreek leaves (methi leaves)
• 1/4 cup fresh green garlic
• 3-4 green chillies, finely chopped
• 2 cups curd (preferably sour)
• 2 tbsp gram flour (besan)
• 1 tbsp oil
• 2 tsp ghee
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• Salt to taste

Instructions

1. Heat the curd and add gram flour. Blend well and add 1 cup of water. Keep aside. Wash and chop the methi leaves and spring onion.
2. In a pan, heat oil and add spring onions, methi leaves, fresh green garlic, and green chillies. Mix well and sauté for a few minutes.
3. Add the curd-gram flour mixture, 3 cups water and salt. Bring to a boil.
4. After one boil, turn the flame low and let it simmer. Keep the kadhi thick, adding water if needed.
5. Lastly add tempering of ghee, cumin seeds and red chilli powder. Turn off the heat.
6. Serve hot with Bajri Rotla, khichdi, or plain rice.

Note:

1. You can add turmeric powder for extra flavor and nutrition.
2. Adjust the amount of green chillies according to your desired level of spiciness.