Recipe of Quick Payaz Ki Kadhi – Spring Onions Curd Based Curry – Perfect Lunch Recipe

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, payaz ki kadhi – spring onions curd based curry – perfect lunch recipe. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Payaz Ki Kadhi – Spring Onions Curd Based Curry – Perfect Lunch Recipe is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Payaz Ki Kadhi – Spring Onions Curd Based Curry – Perfect Lunch Recipe is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook payaz ki kadhi – spring onions curd based curry – perfect lunch recipe using 11 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Payaz Ki Kadhi – Spring Onions Curd Based Curry – Perfect Lunch Recipe:

1. Get 1 cup Curd
2. Make ready 3 tbsp Besan
3. Get 1/2 tsp Turmeric
4. Prepare 1 tsp Coriander powder
5. Take 1 tsp Kitchen king masala
6. Get 1/2 tsp Fenugreek seeds
7. Take 4 Finely chopped garlic
8. Prepare 1 cup Finely chopped spring onions
9. Prepare 2 tsp Oil
10. Prepare 2-3 cups Water
11. Prepare to taste Salt

Steps to make Payaz Ki Kadhi – Spring Onions Curd Based Curry – Perfect Lunch Recipe:

1. Curd Masala Mixture: Put chopped garlic, turmeric, red chilli powder, coriander powder, kitchen king masala, besan, salt with 1 cup of water in a grinder. Pulse twice to combine all ingredients and keep it aside. - Heat 1 tsp oil in a deep saucepan and add methi seeds.
2. Saute for 15 seconds and add chopped spring onions. Saute spring onions for 5 minutes on low flame. - Now add curd masala mixture with 1 & 1/2 cups of water and mix them well.
3. Cook for 20 minutes on low flame till it becomes little thick and creamy. - Garnish with some chopped spring onion and serve hot with plain steamed rice.

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