How to make Methi ki Kadhi-SK Khazana -

The distinct flavour of fresh fenugreek makes this kadhi very inviting

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Sour yogurt (खट्टी दही)

Cuisine : Indian

Course : Dals and Kadhis

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For more recipes related to Methi ki Kadhi-SK Khazana checkout Methiwali Arhar Dal, Methi Varan. You can also find more Dals and Kadhis recipes like VEGAN BHINDI KADHI- SK Khazana Tomato Saar-SK Khazana Amsul Saar Dal

Methi ki Kadhi-SK Khazana

Methi ki Kadhi-SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi ki Kadhi-SK Khazana Recipe

  • Fresh fenugreek leaves (methi) chopped 1 cup

  • Sour yogurt 1 1/2 cups

  • Gram flour (besan) 1 cup

  • Ginger-green chilli paste 1 teaspoon

  • Oil 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Asafoetida (hing) 1/4 teaspoon

  • Fresh green garlic chopped 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Put yogurt in a bowl. Add sufficient water and whisk into a thin mixture.

Step 2

Add gram flour and whisk well. Add ginger-green chilli paste and whisk again.

Step 3

Heat oil in a non-stick pan. Add cumin seeds, asafoetida and green garlic, mix and sauté for a minute.

Step 4

Add fenugreek leaves, mix well and cook till the leaves wilt. Add turmeric powder and mix.

Step 5

Add yogurt-gram flour mixture and mix well. Add salt, mix and simmer, stirring a few times, till the mixture thickens.

Step 6

Add coriander leaves and mix well.

Step 7

Serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.