How to make Palak Kadhi – Spinach Curry with Yogurt Sauce

How to make Palak Kadhi – Spinach Curry with Yogurt Sauce

Palak Kadhi – Spinach Curry with Yogurt Sauce is a light version of a very popular Indian Dish – Besan Kadhi.  Besan Kadhi consists of a thick gravy based on chickpea flour,  to which sour yogurt is added  to give it a little sour taste. Sometimes, vegetable fritters(called pakoras) are added to enhance the flavor. In this recipe, fresh baby spinach leaves is added to enhance the flavor of this yogurt sauce thus making it healthy and best of all, it is very easy, delicious and quick to make .

Dark leafy greens like Spinach is super food loaded with tons of nutrients like  protein, iron, vitamins and minerals in a low calorie package.

Spinach is a great source of iron, like lentils, salmon and eggs. Hence, try to incorporate atleast a cup of spinach in your everyday food intake.

Sautéed spinach in a small amount of mustard oil and seasoned with a pinch of turmeric and red chilly powder, and then cooked in yogurt sauce, make a delicious protein-rich healthy curry, which can be eaten with steamed rice.

 

Combine yogurt,chickpea flour, red chilli powder, turmeric and salt in a bowl.

Whisk it so as to form a smooth mixture without any lumps. Add water into the yogurt mixture and whisk again.


Heat oil in a deep non-stick pan. Add red chilies to the oil in the pan and sauté. Add mustard seeds and cumin seeds and when they splutter, add the onions along with ginger and the green chillies. Saute till the onions become soft and translucent.


While the onions are cooking, roughly chop the spinach leaves. When the onions are soft, add the spinach. Saute at medium high for 2-3 minutes till leaves wilt and become soft.


Now add the yogurt mixture. Let it cook on low heat for 15-20 minutes.


Increase the heat to low medium and bring the yogurt mixture to a boil. Simmer for 5 minutes. At this point, taste the curry and add salt if needed.


Turn off the heat. Serve hot with steamed rice.

How to make Palak Kadhi - Spinach cooked in the yogurt mixture
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian
Cuisine: Indian
Serves: 3 people
Ingredients
  • For Kadhi :
  • 2 cups loosely packed fresh baby spinach
  • 1 cup yogurt
  • 2 cups water
  • 1 small onion peeled and finely chopped
  • 1 inch ginger peeled, smashed and finely choppedor ground
  • 2-3 green chillies slit
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilly powder(for spice, adjust as per your taste)
  • salt as needed
  • For tempering :
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1-2 dry red chilly powder
  • 1 tablespoon mustard oil or any refined oil
Instructions
  1. Combine yogurt,chickpea flour, red chilli powder, turmeric and salt in a bowl. Whisk it so as to form a smooth mixture without any lumps.Add water into the yogurt mixture and whisk again.
  2. Heat oil in a deep non-stick pan. Add red chillies to the oil in the pan and sauté. Add mustard seeds and cumin seeds and when they splutter, add the onions along with ginger and the green chillies. Saute till the onions become soft and translucent.
  3. While the onions are cooking, roughly chop the spinach leaves. When the onions are soft, add the spinach. Saute at medium high for 2-3 minutes till leaves wilt and become soft.
  4. Now add the yogurt mixture. Let it cook on low heat for 15-20 minutes.
  5. Increase the heat to low medium and bring the yogurt mixture to a boil.Simmer for 5 minutes. At this point, taste the curry and add salt if needed.Turn off the heat.
  6. Serve hot with steamed rice.

 

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