Methi(Dried Fenugreek Leaves) And Curd (Yoghurt) Gravy

From this week's Weekend magazine, Foodcourt column.

• Ready In: 50 mins
• Serves: 1-2

Ingredients

• 3  tablespoons ghee
• 1  large onion, thinly sliced
•  salt
• 1  teaspoon red chili powder
• 2  teaspoons  freshly ground  coriander seeds
• 2  teaspoons dried fenugreek leaves (kasoori methi)
• 3  cloves garlic, ground
• 3⁄4 cup  smoothened yoghurt
• 2  tablespoons coconut, grated and ground to a paste with water
• 3  bay leaves
• 1⁄2 teaspoon garam masala powder

Directions

1. Heat ghee in a frying pan.
2. Fry sliced onions in it till they turn a golden brown colour.
3. Add salt, red chilli powder, corriander, kasoori methi, garlic and yoghurt and fry the masala till well-browned and ghee separates from the masala.
4. Add the coconut paste, bay leaves, garam masala powder and 1 cup of water.
5. Stir.
6. Add veggies of your choice/paneer (cottage cheese, cubed), meat or koftas now.
7. Simmer on low heat till the gravy gets thickened and the veggies/meat/paneer/koftas are cooked.
8. Serve hot with rice/rotis/naan/parathas/bread!