Palak Kadhi is a yogurt curry with spinach, this curry is not only very simple to cook but also very delicious.
Recipe
Serving: 4
Cooking Time: 15-25 Mins
Complexity: Simple
Taste: Spicy
Ingredients
| Item | Quantity |
|---|---|
| Spinach- chopped | 1 Cup |
| Besan | 1/2 Cup |
| Salt | 1 Teaspoon |
| Sour Curd | 1.5 Cups |
| Curry leaves | 8-10 Pieces |
| Asafetida | 1/4 Teaspoon |
| Red chili Powder | 1/2 Teaspoon |
| Turmeric Powder | 1/2 Teaspoon |
| Methi seeds | 1/2 Teaspoon |
| Cumin Seeds | 1/2 Teaspoon |
| Whole red chili | 2 Pieces |
| Ghee | 1 Tablespoon |
| Ginger- chopped | 1 Teaspoon |
| Garlic- chopped | 1 Teaspoon |
| Vegetable Oil | 1 Tablespoon |
| Green chili – chopped | 2Pieces |
| Fenugreek Seeds | 1 Tablespoon |
Preparation
Take a big bowl and add curd with besan and mix well. Add 1 cup of water and whisk it nicely. Once all things mix well and make sure the mixture is a lump-free mixture, add more water as needed.
Cooking- Step 1
Heat the pan and add oil. When the oil heats up add asafetida, cumin seeds, and fenugreek seeds, let them splatter a bit.
- Step 2
Add chopped ginger, garlic, and green chilies. Sauté for few seconds then add turmeric powder and chopped spinach and sauté again for 2 -3 minutes.
- Step 3
Add mixture which we prepared at the preparation stage. Keep stirring until it boils. Let it boil for 10-15 minutes on low to medium heat.
- Step 4
To prepare tadka, heat up a small pan, add ghee. When ghee heats up add a pinch of heeng, curry leaves, whole red chilies. Once splattering finishes, turn off the gas and pour tadka on top of kadhi and your Palak Kadhi is ready to serve.
ServingServe hot Palak Kadhi with white rice or Mint rice for lunch or dinner.
