Palak Kadhi Recipe

Palak Kadhi is an Indian main course dish made with fresh spinach leaves cooked with curd and besan (gram flour) curry. It is flavored with Indian spices and tempered with fried garlic & red chilis. Traditionally Kadhi is a dish consisting of a thick gravy based on besan (chickpea flour) and often contains vegetable fritters called pakoras. Palak Kadhi uses freshly cut spinach leaves instead of fritters. Spinach is a healthy leafy vegetable packed with nutrients, antioxidants and minerals. It is considered beneficial for skin, hair & bones, as well as for improving blood glucose control in people with diabetes.

prep time

5 mins

cook time

35 mins

serving

4 servings

Tags : Salads Main Course Desserts Snacks Pickles

instructions

step 1

Take 1 cup curd (yogurt) in a bowl along with 4-5 cups of water and whisk it.

step 2

Add besan (gram flour) to the bowl. Mix well so that there are no lumps in the besan.

step 3

Heat the oil in a deep heavy bottomed pan and add rai (mustard seeds) and let it crackle. Then add jeera (cumin seeds), methi aana (fenugreek seeds) and heeng (asafoetida). Fry for a few seconds

step 4

Add red chilli powder & turmeric powder and cook for few seconds. I have not added garlic at this stage as I had made this dish for Govardhan Pooja and wanted to keep a portion of palak kadhi without garlic for the prasad. I have added these ingredients in the tadka at the end, but you can add at this stage as well.

step 5

Add chopped spinach leaves (palak) to the pan.

step 6

Cook for 2-3 minutes till the leaves wilt and become soft. Then add salt to the pan.

step 7

Add the besan-curd mixture to the pan.

step 8

Stir continuously till the kadhi mixture comes to a boil. After it boils, switch to low heat and cook for about 30 minutes stirring occasionally.

step 9

For the tempering, heat desi ghee (Indian clarified butter) in a pan over medium flame. Add rai (mustard seeds) and let it crackle. Then add jeera (cumin seeds) and hing (asafoetida) and cook for a few seconds on low heat.

step 10

Add crushed garlic (lahsun) and dried whole red chili to the pan and fry for a few seconds.

step 11

Add red chilli powder and allow it to simmer for few seconds. Pour this tadka over the Palak kadhi and mix it well.

step 12

Delicious Palak Kadhi is ready. Serve it hot with rice or chapati.

ingredients

For the kadhi

250 gm Spinach Leaves (Palak)

1 Cup Plain Curd (Yogurt)

1.5 Tablespoons Besan (Gram Flour)

1 Teaspoon Black Mustard Seeds (Rai)

1 Teaspoon Jeera (Cumin Seeds)

1 Teaspoon Fenugreek Seeds (Methi Dana)

1 Pinch Asafoetida (Heeng)

1 Teaspoon Red Chilli Powder

1/2 Teaspoon Turmeric Powder (Haldi)

1 Tablespoon Cooking Oil

1 Teaspoon Salt or as per taste

For the tempering

1 Teaspoon Black Mustard Seeds (Rai)

1 Teaspoon Jeera (Cumin Seeds)

1 Pinch Heeng (Asafoetida)

1 Tablespoon Garlic cloves (Lahsun) or paste

2 Whole Dried Red Chillies (Sookhi Lal Mirch)

2 Teaspoon Ghee (Indian Clarified Butter)

tools

blender

mixing bowl

Ladel

Pan

Measuring Spoons

Measuring Cups