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Methi Kadhi as the name suggests is a kadhi made with fresh methi or fenugreek leaves. This is the perfect winter delicacy and a very delicious Punjabi preparation. Served with white rice or any type of ghee-laden Indian bread this dish is absolute bliss on a plate.
Growing up I had kadhi almost every once in a week at home. Kadhi rice served with some type of veggie fry was our perfect comfort food. However, kadhi was very different from this and it always had pakora which we called bari in our local regional language. You can find this Bihari Kadhi recipe here,Kadhi Bari /Kadhi Pakoda.
Later on, when I moved from home I tasted Sindhi Kadhi and Punjabi palak pakora kadhi. both recipes were delicious. I love Rajasthani boondi kadhi and Gujarati Kadhi with the same intensity as well.
So this time a few months back when I tried this methi kadhi after hearing good things about it, I was amazed. How on earth have I missed this taste till now? Tangy, and creamy with a spicy comforting taste this kadhi was just finger-licking delicious with a bowl of white rice. I loved it and hence this recipe. How can I not share a favorite recipe of mine with you all?
Ingredients Required to make this recipe,
Fresh fenugreek leaves/Methi Leaves-
Chickpea flour/Besan/Garbanzo Beans Flour-
Plain Yogurt/Dahi -
Dry Whole Spices- Fenugreek Seeds, Mustard Seeds, Dried Red Chilies, Cumin Seeds, Kasoori Methi (dry fenugreek leaves)
Aromatics-Ginger Garlic Paste, sliced onion, curry leaves, Green Chilies(paste)
Spice Powder-Red Chili powder, Coriander Powder, Turmeric Powder, Asafoetida powder
How to Serve?
Kadhi tastes best with fragrant white basmati rice with a dollop of ghee and onion chunks. However, I don't think why can't you use brown rice or cumin rice/jeera rice. I do like to serve ghee-laden phulka with kadhi as well. It's just bliss in a bowl.
Can we freeze it?
Yes, we can. After cooking, let it come to room temp. Pack them in freezer-safe containers and store them. Heat them in the microwave or on the stovetop. Do not freeze them after reheating, that's why storing them in single-serve containers is suggested.
You may want to check my popular curry recipes,
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Ingredients
Method
- Mix yogurt ,chickpea flour ,turmeric powder,red chili powder,asafoetida powder,coriander powder and water by whisking everything together properly.
- Heat oil in a wok or a deep pan.When its hot enough add chopped fenugreek leaves or methi. Cook methi leaves for 30 seconds.
- Add kadhi mix which we prepared earlier.Mix water and let it come to a boiling point.When it starts boiling then only add salt otherwise your kadhi may curdle.Let the kadhi cook for 4 -5 minutes on low flame.If its quite thick for your taste buds ,you can always add a little bit of water to it.
- For preparing the tempering/tadka,take ghee in a small pan. When its hot add mustard seeds,ginger garlic (minced/chopped) green chili (chopped) and chopped sliced onion.When the onion looks golden add curry leaves,asafoetida ,red chili powder. Later on sprinkle some dry fenugreek leaves by crushing them into your palms.
- Taste the salt if needed to add ,do that now.
- Serve the Kadhi along side some white rice or roti and enjoy to your fullest.
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