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1
In a food processor or blender, combine yogurt, 4 cups water, gram flour, 2 tablespoons coriander, turmeric, and salt (do this in 2 batches because of the volume); set aside.
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2
Make sure yogurt is thoroughly blended, or it will curdle during the cooking process.
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3
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 (they may get white spots on them) (also, stand back in case peppers burst and may fly into your eyes).
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4
Add the onion, ginger, and garlic, cooking until the onion is tender, about 2 minutes.
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5
Very slowly add the yogurt mixture, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
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6
Make sure you stir the yogurt or it will curdle.
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7
Reduce wok heat if ingredients start to boil over.
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8
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.
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9
Adjust thickness of sauce with the exta cup of water, if needed (cook further if it is too thin).
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10
Sauce can be made up to 2 days ahead of time.
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11
Stir in the fenugreek, then add spinach, and simmer about 5 minutes more.
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12
Check consistency of sauce, and thin if necessary.
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13
Heat remaining oil in a saucepan over medium-high heat and briefly heat dried peppers (about 30 seconds), shaking pan; stir in coriander and remove from heat (alternatively, for an oil-free method, dry roast peppers and coriander briefly in pan, but do not toast the paprika).
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14
Add paprika and IMMEDIATELY pour mixture over the curry; do not delay or the paprika will burn.
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15
Serve at once with steamed basmati rice.
