Palak Kadhi – Spinach In Yogurt Sauce

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    Kadhi is one of India’s most popular ‘comfort food’. It is a blend of yogurt and gram/chickpea flour, which is called besan in Hindi. It’s light, healthy and extremely tasty and in this recipe I upped it’s nutrition value by adding spinach to it.

    States in India have their own way of making Kadhi. In Punjab and North India, it is usually accompanied with pakora (fritters) which are deep fried and then added to the kadhi whereas in Gujarat it’s served as it is without any fritters. Also the Punjabi kadhi has a lot more besan in it compared to Gujrati kadhi which is high on yogurt and sugar. Growing up in Delhi, I am obviously used to having kadhi with pakoras but somehow I always liked kadhi as it is for it’s taste and simplicity.

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    You can make this palak kadhi in two ways. You can make regular kadhi and then just add chopped spinach leaves to it or in addition to the chopped leaves you can also add some pureed spinach to it [that’s what I did]. The addition of pureed spinach gives the kadhi a nice green color which I loved. I pureed very little spinach though because I wanted to retain the basic kadhi flavor.

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    Kadhi tastes best with steamed white rice but you can have it as it is like a soup.

    So ditch the pakoras and add some healthy spinach leaves to your kadhi today!

     

    Serves: 4-5

    Ingredients

    To make the batter

    Yogurt: 1 cup

    Chickpea flour (Besan): 2/3 cup

    Spinach: 100 gms, to be pureed

    Turmeric powder: 1/4 tsp

    Red chilli powder: 1/4 tsp

    Water: 4 cups

     

    For the kadhi/yogurt sauce

    Cumin seeds: 1 tsp

    Fenugreek seeds: 1/2 tsp

    Curry leaves: 6-7

    Ginger: 1 inch, finely chopped

    Spinach leaves: 2 cups, finely chopped

    Oil: 2 tsp

    Water: 2-3 cups

     

    To temper

    Ghee or Oil: 1 tbsp

    Whole dried red chillies: 3

    Onion: 1, small finely chopped

    Paprika powder, optional

     

    Method

    Blanch the spinach

    Wash the spinach leaves and put them in a wok (kadhai), add 1-2 tbsp of water. In 3-4 minutes the leaves will shrink in size, switch off the flame and put the leaves in cold water. Puree the spinach leaves in a blender and set aside. Add 1/2 cup of water while pureeing the spinach.

    Palak-Kadhi-Recipe-Step-1-notitle-cwm

    Make the palak kadhi batter

    In a bowl whisk together chickpea flour (besan) and yogurt. Add water gradually and mix to make sure there are no lumps. Also add turmeric powder and red chilli powder.

    Add the pureed spinach, water and mix. The batter will be very thin. I added around 4 cups of water at this step (including the spinach puree).

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    Make the kadhi

    In a pan heat 2 tsp of oil and add cumin and fenugreek seeds. Once the seeds crackle add curry leaves and then add ginger. Saute for a minute till the ginger turns light golden brown in color. Set the flame to medium, we don’t want the seeds/ginger to burn.

    Palak-Kadhi-Recipe-Step-3-notitle-cwmAdd the yogurt-spinach-gram flour batter into the pan and mix. Stir continuously till the kadhi comes to a boil. Once the kadhi has come to a boil add more water, I added around 3 cups, for a thicker kadhi add less water. Cover and let it cook for around 20 minutes on medium-low flame.

    While the kadhi is cooking, wash and fine chop some spinach leaves.

    After 20 mins, add the finely chopped spinach leaves and salt into the kadhi and mix. Let it cook for another 15- 20 minutes on low flame.

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    Temper the kadhi

    To temper, heat 1 tbsp of ghee or oil a pan. Once hot, add whole dried chillies and saute for a minute. Add chopped onions and fry till they are translucent. Add the onions and chillies to the kadhi and mix.

    Palak-Kadhi-Recipe-Step-5-notitle-cwmGarnish with paprika powder and coriander leaves. Serve hot with steamed white rice.

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    * You can add a lot of things to temper the kadhi – garlic, paprika, mustard seeds, curry leaves.

    * Adjust the spices to your taste. I added very few spices here because I prefer simple kadhi, you can go ahead and add garam masala, coriander powder etc.

    * Adjust the consistency of kadhi according to your preference. I added a total of around 7-8 cups of water in this recipe. For a thicker kadhi, add less water.

    Palak Kadi - Spinach In Yogurt Sauce

    Palak Kadhi - Delicious blend of Spinach, Chickpea flour & Yogurt
    Servings: 4
    Calories: 205 kcal
    Author: Manali
    5 from 2 votes
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    Ingredients

    To make the batter

    • 1 cup yogurt
    • 2/3 cup chickpea flour, besan
    • 100 grams spinach, to be pureed
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon red chili powder
    • 4 cups water

    For the kadhi

    • 1 teaspoon cumin seeds
    • 1/2 teaspoon fenugreek seeds
    • 6-7 curry leaves
    • 1 inch ginger, finely chopped
    • 2 cups spinach leaves, finely chopped
    • 2 teaspoon oil
    • 2-3 cups water

    To temper

    • 1 tablespoon ghee, or oil
    • 3 whole dried red chilies
    • 1 onion, small finely chopped
    • paprika powder, optional

    Instructions

    Blanch the spinach

    1. Wash 100 gm spinach leaves and put them in a wok (kadhai), add 1-2 tbsp of water. In 3-4 minutes the leaves will shrink in size, switch off the flame and put the leaves in cold water. Puree the spinach and set aside.

    Make the palak kadhi batter

    1. In a bowl whisk together chickpea flour (besan) and yogurt. Add water gradually and mix to make sure there are no lumps.
    2. Also add turmeric powder and red chilli powder.
    3. Add the pureed spinach, water and mix. The batter will be very thin.

    Make the kadhi

    1. In a pan heat 2 tsp of oil and add cumin and fenugreek seeds.
    2. Once the seeds crackle add curry leaves and then add ginger. Saute for a minute till the ginger turns light golden brown in color.
    3. Add the yogurt-spinach-gram flour batter into the pan and mix.
    4. Stir continuously till the kadhi comes to a boil. Once the kadhi has come to a boil add 2-3 cups of water.
    5. Cover and let it cook for around 20 minutes on medium-low flame.
    6. After 20 mins, add the finely chopped spinach leaves and salt into the kadhi and mix.
    7. Cook for another 15- 20 minutes on low flame and then switch off the flame.

    Temper the kadhi

    1. Heat 1 tbsp of ghee or oil a pan.
    2. Once hot, add whole dried chillies and saute for a minute.
    3. Add chopped onions and fry till they are translucent.
    4. Add the onions and chillies to the kadhi and mix.
    5. Garnish with paprika powder and coriander leaves.
    6. Serve hot with steamed white rice.
    Nutrition Facts
    Palak Kadi - Spinach In Yogurt Sauce
    Amount Per Serving
    Calories 205 Calories from Fat 81
    % Daily Value*
    Total Fat 9g 14%
    Saturated Fat 3g 15%
    Cholesterol 17mg 6%
    Sodium 99mg 4%
    Potassium 645mg 18%
    Total Carbohydrates 22g 7%
    Dietary Fiber 4g 16%
    Sugars 8g
    Protein 9g 18%
    Vitamin A 84.5%
    Vitamin C 111.6%
    Calcium 15.6%
    Iron 16.7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Palak Kadhi

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