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Tag: dried fenugreek leaves

Punjabi Kadhi- Potato Fritters Cooked in a Yogurt Gravy

Kadhi 1

Amazing recipe I haven’t posted in a while…

This is a delicious dish I grew up with. My mom would make it once in a while and when she did – we all looked forward to it. For me it is one of those things I like to eat every few months- not all the time- not sure why- maybe because it is a bit labor intensive so people don’t end up making it very often.

This dish also has a few hard to find ingredients- including asafetida, fenugreek seeds and dried fenugreek. These ingredients are available at any Indian grocery store or online.

The dish is essentially a yogurt gravy thickened with besan (chickpea flour). Potato fritters are fried made with onions, ginger, cilantro,etc and are added to the thickened yogurt gravy.

Last but not least, the dish is seasoned with a mixture of fenugreek seeds and chili peppers and topped with dried fenugreek leaves.

The dish has a very distinct flavor imparted by the asafetida and the fenugreek seeds. You could make it without either and it will still taste good.

Try this on a Sunday afternoon when you have some time to spend in the kitchen- our family will love it…

Yogurt Gravy

  • 6 cups low-fat plain yogurt (it should be nice and tangy), whisk till smooth
  • 1 cup besan (chickpea flour), sifted
  • 7 cups water
  • Salt
  • 1 teaspoon turmeric
  • 1/8 teaspoon asafetida powder

Add the yogurt and besan to a large saucepan. Whisk till smooth, getting rid of all lumps. Add the water, salt, turmeric and asafetida powder. Bring to a boil and simmer for at least 45 minutes to an hour.

Potato Fritters


  • 2 cups besan (chickpea flour)
  • 1 large potato, chopped into ¼ inch dice
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • ½ small red onion, chopped
  • 2 inch grated ginger
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 teaspoons salt
  • ¼ teaspoons baking powder
  • ¾ cup water

Mix the besan, potato, cilantro, green onions, red onion, ginger, garam masala, cayenne pepper, coriander powder, salt and baking powder into a medium bowl. Add the water slowly while mixing the ingredients with your hands. The consistency should be like a wet potato salad.


  • 2 cups extra light olive oil

Place the oil into a wok like saucepan and heat the oil to 375 degrees. Form soft balls with a spoon and gently fry in the oil. Try not to over crowd. Fry for 2 to 3 minutes or till the fritters are golden brown. Take out and drain in a paper towel lined platter. Repeat process till all the mixture is used up.
Add the fritters to the simmering yogurt gravy. Turn the heat off.


  • 2 tablespoons extra light olive oil (you can same oil you used for frying)
  • 1 teaspoon fenugreek seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon cayenne pepper
  • 3 dried chili pepper


Heat the oil in a small frying pan. Add the fenugreek seeds, asafetida, cayenne pepper and the chili peppers. Saute on medium heat till the seeds begin to sizzle, about 30 seconds. Add the seasoned oil into the gravy. Mix and check for seasonings.


  • 1 teaspoon garam masala
  • 1 tablespoon dried fenugreek leaves (methi)

Garnish with garam masala and methi. Serve hot with plain rice.


Cauliflower with Cilantro and Mint

Cauliflower with Cilantro and Mint

  • 1 head of cauliflower, florets taken out and washed
  • 2 tablespoons extra light olive oil
  • 2 teaspoons salt
  • One lined cookie sheet

Preheat oven to medium broil

Transfer the cauliflower onto the lined cookie sheet. Drizzle the olive oil and sprinkle the salt. Broil for until the florets are golden brown.

Green Sauce

  • 1 medium yellow onion, chopped
  • 3 garlic cloves, smashed
  • ½ cup cilantro, chopped
  • 2 tablespoons dried mint (1/2 cup fresh)
  • 2 tablespoons dried fenugreek leaves
  • ¼ cup water

Transfer the onion, garlic, cilantro, mint, fenugreek and water into a blender. Blend till smooth.

  • 2 tablespoons extra light olive oil
  • Salt
  • 2 teaspoons coriander powder

Heat a heavy saucepan with the olive oil. Add the green sauce and sauté over medium heat for about 10 minutes, stirring constantly. Add the cauliflower and mix well. Lower the heat and cover with lid and cook for about 5 to 7 minutes or till the florets are tender but not very soft. Add the coriander powder and salt. Mix well and taste for seasonings. Serve warm.

Sauteed Spinach with Yellow Lentils

Sauteed Spinach with Lentils This is a delicious lentil dish. I tried something similar at a South Indian restaurant we were eating at the other day. Since my husband grew up in the South of India- he loves the cuisine and we end up going out for it once in a while. Actually, he would like to go out for it more often than we do- but my daughter refuses to go every time we suggest a restaurant. She does not care of South Indian food as much- which really disappoints my husband.

Anyway, I really enjoy the food and do try to replicate it at home as much as possible.

This particular dish is different than the regular lentil dishes I normally make. The lentils are dry instead of in a soupy consistency. I cooked them till they were just soft and not mushy. I then mixed the lentils with a cooked mixture of spinach, cumin seeds, mustard seeds, onions and ginger. Once all the ingredients were mixed together- I added coriander powder and dried fenugreek leaves.

The dish was full of flavor and was perfect with some homemade rotis. We all enjoyed this well-balanced meal. It was simple, healthy and delicious.
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