Kadhi Patra with Tamarind and Fenugreek Leaves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sour, yogurt-based Gujarati curry infused with the bitterness of fenugreek leaves and the tang of tamarind, tempered with mustard seeds and dried red chili. This indian-inspired vegetarian ready in about 35 minutes pairs plain yogurt, besan (gram flour), water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Whisk together 2 cups plain yogurt and 3 tbsp besan in a large bowl until smooth, then add 2 cups water, 1 tbsp tamarind paste, 1/2 cup chopped fenugreek leaves, 1 tsp salt, and 1/4 tsp turmeric powder; mix well to combine.
  2. Step 2: Pour this mixture into a deep saucepan and bring to a gentle boil over medium heat, stirring continuously to avoid lumps, then reduce the heat and simmer uncovered for 15 minutes until slightly thickened.
  3. Step 3: In a small pan, heat 2 tbsp oil over medium heat, add 1 tsp mustard seeds and wait until they begin to crackle, then add 1 whole dried red chili, 8 curry leaves, and 1/8 tsp asafoetida; fry for 30 seconds until aromatic.
  4. Step 4: Pour the tempering over the simmering kadhi and stir gently; cook for another 5 minutes over low heat.
  5. Step 5: Serve the kadhi hot with steamed basmati rice.

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Frequently asked questions

How long does Kadhi Patra with Tamarind and Fenugreek Leaves take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kadhi Patra with Tamarind and Fenugreek Leaves?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.

Can I substitute ingredients in Kadhi Patra with Tamarind and Fenugreek Leaves?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kadhi Patra with Tamarind and Fenugreek Leaves for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kadhi Patra with Tamarind and Fenugreek Leaves?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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