Spicy Masala Kadhi

Ingredients

1 cup Curd
3 tblsp Besan (Chickpea Flour)
½ cup Sliced Onions
½ cup Sliced Tomatoes
½ tblsp Grated Ginger
2 tsp G/G/GC Paste
1 stem Curry Patta
½ tsp Rai (Mustard Seeds)
½ tsp Jeera
1 tsp Haldi
2 tsp Red Chilli Powder
½ tsp Methi Dana (Fenugreek) Seeds
3 tblsp Oil
Salt as per taste
Fresh Coriendar Leaves for GarNICHE.

Method

Whisk curd and besan together to form a lassi type smooth mixture.
Heat oil in a non stick sauce pot. Add jeera, rai, methi dana and saute until seeds crackles. Add onions and saute until translucent. Add tomatoes, G/G/GC Paste, all dry masala powder and ½ cup of water and stir. Add curd mixture, 2 cups of water, curry patta, salt as per taste and stir. Bring the kadhi to boil.

Keep stirring so that the kadhi does not over flow. Once the kadhi start boiling thoroughly, adjust the consistency of the kadhi if you want more soupy and lower the heat.
Let the kadhi cook for about 15 to 20 minutes on low heat.

Once the oil floats over the kadhi GarNICHE with fresh coriander leaves and serve with steam rice, plain khichdi or veg pulao. Enjoy!!