Total Calories: 154
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.
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