Let's talk methi kadhi the ultimate comfort food with a herby, tangy twist. This isn't your average kadhi; it's amped up with the earthy goodness of fresh methi (fenugreek) leaves that take the flavor game to the next level. Creamy, lightly spiced, and loaded with that signature kadhi tang, methi kadhi is the cozy bowl of happiness you didn't know you needed. A solid methi kadhi recipe starts with a yogurt base that's whisked to silky perfection and thickened with besan. Add in the methi leaves chopped and saut ed to mellow their bitterness then bring the magic with spices like turmeric, cumin, and a pinch of hing (asafoetida) for that extra aroma. Slowly simmer the kadhi until it's creamy and dreamy, letting all the flavors meld together beautifully. The sizzling tempering (tadka) poured on top, featuring ghee, mustard seeds, dried red chilies, and curry leaves that crackle and pop their way to flavor town. Methi kadhi is the perfect balance of tangy, creamy, and earthy-ideal for when you're craving something comforting yet wholesome. It's quick to make, packed with nutrients, and full of bold, beautiful flavors.

• 1 cup fenugreek leaves
• 1/4 tsp fenugreek seeds
• 1 cup yogurt
• 1 cup gram flour
• 1 tsp green chilli paste
• 1/2 tsp ginger
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/4 tsp turmeric powder
• 1/4 tbsp garlic
• Salt
• 1 tbsp coriander leaves

• Methi kadhi is where comfort meets bold, earthy flavors—an iconic dish that's creamy, tangy, and packed with the goodness of fenugreek leaves. This methi kadhi recipe is the ultimate cozy meal, perfect with rice or roti. Start by whisking together 1 cup of yogurt, 1 cup of gram flour (besan), and 2 cups of water until smooth and lump-free—it's the creamy base for our kadhi.
• Heat 1 tablespoon of oil in a deep pan and add 1/2 teaspoon of cumin seeds, letting them sizzle and pop.
• Toss in ¼ teaspoon of asafoetida (hing), ¼ teaspoon of turmeric powder, and ¼ teaspoon of fenugreek seeds, stirring for a few seconds to bloom their flavors.
• Add 1 teaspoon of green chili paste, 1/2 teaspoon of ginger paste, and ¼ tablespoon of chopped garlic, cooking until fragrant.
• Now, add 1 cup of chopped fresh fenugreek leaves (methi) and saut them until they soften, releasing their slightly bitter, aromatic notes.
• Pour in the yogurt-besan mixture, stirring constantly to avoid lumps, and bring it to a gentle boil.
• Reduce the heat and simmer the kadhi for 10-12 minutes, stirring occasionally until it thickens to your desired consistency.
• Season with salt to taste and finish with 1 tablespoon of freshly chopped coriander leaves for a burst of freshness and color.
• Serve your methi kadhi piping hot with steamed rice, jeera rice, or soft rotis for a wholesome, flavor-packed meal that's as comforting as a warm hug. This recipe of methi kadhi brings together the tangy creaminess of yogurt and the robust, earthy flavors of methi leaves for a dish that's nothing short of soul food!