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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, payaz ki kadhi – spring onions curd based curry – perfect lunch recipe. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Payaz Ki Kadhi – Spring Onions Curd Based Curry – Perfect Lunch Recipe is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Payaz Ki Kadhi – Spring Onions Curd Based Curry – Perfect Lunch Recipe is something which I’ve loved my entire life.

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

The ingredients needed to make Payaz Ki Kadhi – Spring Onions Curd Based Curry – Perfect Lunch Recipe:
  1. Make ready 1 cup Curd
  2. Get 3 tbsp Besan
  3. Take 1/2 tsp Turmeric
  4. Make ready 1 tsp Coriander powder
  5. Prepare 1 tsp Kitchen king masala
  6. Make ready 1/2 tsp Fenugreek seeds
  7. Get 4 Finely chopped garlic
  8. Make ready 1 cup Finely chopped spring onions
  9. Make ready 2 tsp Oil
  10. Take 2-3 cups Water
  11. Make ready to taste Salt
Instructions 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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