Wash and cut the spinach into small pieces. Now take the chickpea flour and a bit of the water and mix it to a nice paste with your fingers, so that all the flour is fully mixed. There should not be any dry flour anymore.

Now blend the remaining water together with the yoghurt, then add the flour paste and blend it again with a hand-held blender.

Heat up the olive oil in a pot and when the oil is hot, add the fenugreek, asafetida, mustard, ginger powder, turmeric and in the end the bay leaf as well as the curry leaves. Shortly fry those spices and when they are hot, add the mixture of yoghurt, water and chickpea flour. Add salt according to your taste and keep on stirring constantly.

When the Kadhi is boiling, you can turn the heat down a bit and add the spinach. It will softly keep on boiling and cook the spinach along. You should repeatedly stir the Kadhi. The taste of Kadhi gets better the longer you keep it on the fire. So when your spinach is done, your Kadhi is practically done but if you want to boil it a bit longer, you can, it will only add to its taste.

In India, this dish is usually made out of yoghurt that is a bit sour. This note you can also get by adding lemon juice. Enjoy your meal!