Serves: 4
Total Calories: 154

3 cups nonfat plain yogurt
3 cups water
1/4 cup chickpea flour
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 clove fresh garlic (large), peeled + 1 clove minced
1 1/2 tablespoons ground coriander
1/4 teaspoon ground turmeric
3/4 teaspoon salt, or to taste
3 teaspoons vegetable oil
1 small onion, cut in half lengthwise and thinly sliced
1 tablespoon peeled minced fresh ginger
1 tablespoon coriander seeds, coarsely crushed with the back of a spoon
1/2 teaspoon ground fenugreek seeds
1/4 teaspoon ground asafoetida
1 large bunch fresh spinach (12 to 14 ounces), trimmed, washed, and cut into think ribbons
1 teaspoon dried fenugreek leaves
1 teaspoon melted ghee
4 to 6 whole dried red chili peppers, such as chile de arbol
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1 teaspoon ground paprika

1. In a blender (not a food processor), blend together the yogurt, water, chickpea flour, green chili peppers, and the whole garlic clove until smooth. (Blend well, or the yogurt will curdle while cooking.) Transfer to a bowl and mix in the coriander, turmeric, and salt.

2. Heat the oil in a large nonstick wok or a saucepan over medium-high heat and cook the onion, stirring, until golden, about 5 minutes. Add the ginger and minced garlic and cook, stirring, another few minutes. Add the coriander, fenugreek, and asafoetida, stir about 30 seconds. Then slowly add the yogurt mixture, stirring constantly, and continue to stir until it comes to a boil, 2 to 4 minutes. Watch carefully and reduce the heat if the sauce starts to boil over.

3. Once the sauce comes to a boil, reduce the heat to medium-low and simmer, uncovered, stirring occasionally and watching carefully, until it looks smooth and silky and traces of oil are visible on the top surface and the sides, 30 to 35 minutes. Mix in the spinach and fenugreek leaves during the last 5 minutes of cooking. Transfer to a serving dish, cover, and keep warm.

4. Heat the ghee in a small saucepan over medium-high heat and add the red chili pepper, cumin, and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the an until the spluttering subsides. Remove from the heat, mix in the paprika, then add to the kadhi and swirl lightly with a fork to mix, with parts of it visible on top as a garnish. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 154
Calories from Fat: 31

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Crispy Fried Okra in Yogurt Sauce
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Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
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Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
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Lotus Root Balls in Classic Curry Sauce
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Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
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Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
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Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
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