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Indian Punjabi Palak Kadhi Spinach Curry With Yogurt Sauce

For charishma! I hope you enjoy this.

Steps

In a food processor or blender , combine yogurt , 4 cups water , gram flour , 2 tablespoons coriander , turmeric , and salt.
Set aside.
Make sure yogurt is thoroughly blended , or it will curdle during the cooking process.
Heat 2 tablespoons of the oil in a large wok or a saucepan over moderately high heat and cook , stirring , until the peppers sizzle , about 30-45 seconds.
Add the onion , ginger , and garlic , cooking until the onion is tender , about 2 minutes.
Very slowly add the yogurt mixture , stirring constantly , and bring it to a boil , cooking about 4-5 minutes.
Make sure you stir the yogurt or it will curdle.
Reduce wok heat if ingredients start to boil over.
Once liquid comes to a boil , reduce heat to medium , and simmer , stirring occasionally , until sauce is smooth and silky , and oil becomes visible , about 45-50 minutes.
Adjust thickness of sauce with the exta cup of water , if needed.
Sauce can be made up to 2 days ahead of time.
Stir in the fenugreek ,.

Ingredients

plain nonfat yogurt, water, gram flour, ground coriander, turmeric, salt, vegetable oil, serrano peppers, onion, fresh ginger, fresh garlic, dried fenugreek leaves, fresh spinach, dried hot red chili peppers, paprika