Ingredients
•Spinach,chopped 1/2 medium bunch
•Yogurt,whisked 2 cups
•Gram flour (besan) 4 tablespoons
•Oil 2 tablespoons
•Cumin seeds 1 teaspoon
•Fenugreek seeds (methi dana) 1/2 teaspoon
•Asafoetida a pinch
•Onion ,chopped 1 large
•Ginger paste 1 teaspoon
•Green chillies,chopped 3
•Turmeric powder 1/4 teaspoon
•Red chilli powder 1/2 teaspoon
•Salt to taste
•Sugar,optional 1 teaspoon
Method
Whisk together yogurt, besan and three cups of water to make a smooth mixture. Heat oil in a non-stick pan and add cumin seeds and fenugreek seeds. When the seeds begin to change colour add asafoetida and onion and sauté for two minutes. Add ginger paste and green chillies and sauté for half a minute. Add turmeric powder, red chilli powder and spinach and sauté for two minutes. Add yogurt mixture and bring to a boil. Add salt and sugar and simmer for ten to fifteen minutes or till the kadhi thickens. Serve hot.
