Palak Kadhi is a yogurt curry with spinach. This curry is not only easy to cook but also incredibly 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 large bowl and add curd and besan, mixing well. Add 1 cup of water and whisk it nicely. Once all the ingredients are well combined and the mixture is lump-free, 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 a few seconds, then add the turmeric powder and chopped spinach, and sauté again for 2-3 minutes.
- Step 3
Add the mixture that we prepared at the preparation stage. Keep stirring until it boils. Let it simmer for 10-15 minutes on low to medium heat.
- Step 4
To prepare the tadka, heat a small pan and add ghee. When ghee heats up, add a pinch of heeng, curry leaves, and whole red chilies. Once splattering finishes, turn off the gas and pour tadka on top of the kadhi, and your Palak Kadhi is ready to serve.
ServingServe hot Palak Kadhi with white rice or Mint rice for lunch or dinner.
