Yogurt-Based Kadhi with Fresh Fenugreek and Turmeric

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

A comforting, tangy curry made with a yogurt base and fresh fenugreek leaves, gently spiced with turmeric and cumin. This indian-inspired vegetarian ready in about 40 minutes pairs Gram flour (besan), Yogurt, Water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/2 cup (60g) gram flour, 1/2 teaspoon turmeric powder, 1 teaspoon salt, and 1 cup (240g) yogurt until smooth. Gradually add 2 cups (500ml) water while whisking until the batter is thin and uniform.
  2. Step 2: Heat 2 tablespoons oil in a large saucepan over medium heat. Add 1 teaspoon cumin seeds and 2 chopped green chilies, sautéing for 30 seconds until the cumin is fragrant and begins to pop.
  3. Step 3: Pour in the batter while stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
  4. Step 4: Stir in 1/2 cup packed fresh fenugreek leaves and cook for 5 minutes more until wilted. Sprinkle with 1/4 teaspoon garam masala before serving.

Frequently asked questions

How long does Yogurt-Based Kadhi with Fresh Fenugreek and Turmeric take to make?

Total time is about 40 minutes (15 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 Yogurt-Based Kadhi with Fresh Fenugreek and Turmeric?

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 gram flour (besan) from drying out.

Can I substitute ingredients in Yogurt-Based Kadhi with Fresh Fenugreek and Turmeric?

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 Yogurt-Based Kadhi with Fresh Fenugreek and Turmeric 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.

Is Yogurt-Based Kadhi with Fresh Fenugreek and Turmeric vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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