First of all wash and chop spinach. I used baby spinach so I didn’t chopped them but if you using big leaf spinach leaves then chop them into 2-3 pieces.

Whisk the yogurt for 1-2 minutes to make it smooth and creamy. If your yogurt is not sour, you can add amchur powder to it now and then add gram flour/ Besan to it and again whisk it so that it is completely mixed in yogurt without forming any lumps.

Take a big wide open Kadhai/pan and put it on medium flame. Keep water and whisked yogurt ready by your side. Now add oil to the pan and when it's warm add asafoetida, fenugreek seeds and cumin seeds. Once they splutter add 2-3 dried red chilli and onions and fry them till they are pinkish brown in colour.

Add spinach and sauté for 2 minutes. Now add turmeric powder, coriander powder and red chilli powder to it and sauté for 1 minute.

Add the whisked yogurt with one hand and continuously stir it with other hand and increase the flame to high. Don't stop stirring anytime otherwise your yogurt will curdle and your kadhi would be spoilt. Add water and continuously stir it till it gets first boil. After first boil, lower the heat and let it cook for 7-8 minutes.

Now add salt to the kadhi and let it cook for 3-4 minutes more. Add garam masala now and switch off the flame.

Now for tempering take 1 teaspoon oil in a big spoon or ladle and heat it. Add rest of the dried red chilli and Kashmiri mirch powder. Fry them for one minute and add to the kadhi.

Serve your kadhi hot and enjoy with rice or roti.