1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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Mix yogurt, gram flour, turmeric powder, salt, garlic, chili paste, and water with a whip or a beater.
Heat the oil and add the mustard seeds, methi seeds, and kari patta.
Add the yogurt mixture and stir constantly over medium heat until the mixture comes to a boil. Do not overboil the mixture.
Pour the kadhi in a bowl and enjoy!
8 servings
1/2 cup (122g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content