Palak Kadhi Recipe - Spinach Kadhi
Palak Kadhi is a comforting curry made with fresh spinach leaves that is pureed and cooked along with yogurt curry. It is a favourite North Indian everyday dish that is perfect for summers as well as winters.
Palak Kadhi Recipe (Spinach Yogurt Curry) is a comforting curry made with fresh spinach leaves that is cooked first to remove the rawness and then pureed, it is then boiled along with a yogurt and curd based gravy.
A usual tadka of hing, mustard seeds, cumin seeds and dry red chilli is poured over the kadhi and served hot. This makes it a perfect lunch dish that can be had along with your hot phulkas by the side.
Adding spinach will help you gain a good amount of nutrients especially it will improve the iron content in your body. It is very important to add ingredients that essential for our everyday diet.
Serve the Palak Kadhi along with Phulka, Aloo and Capsicum Sabzi and Aamras for your everyday meals.
Here are more Kadhi Recipes that you can make for your everyday meals:
5 M
25 M
30 M
4 Servings
Ingredients
-
For Kadhi
- 1 cup Curd (Dahi / Yogurt)
- 2 teaspoon Gram flour (besan)
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste Ingredients to grind
- 1 cup Spinach
- 1 Green Chilli
- 1 inch Ginger
- 1 teaspoon Cumin seeds (Jeera) To temper
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Mustard seeds
- 1 pinch Asafoetida (hing)
- 1 sprig Curry leaves
- 2 Dry red chilli
- Cooking oil
How to make Palak Kadhi Recipe - Spinach Kadhi
To begin making the Palak Kadhi Recipe (Spinach Yogurt Curry), we will first pressure cook the spinach, green chillies, ginger and cumin in a pressure cooker with little water for about 1 whistle. Let the pressure release naturally.
Once the pressure is released, add the cooked ingredients into a blender and grind to form a smooth paste. Keep it aside.
In a sauce pan mix curd, besan, turmeric powder together and whisk well till it combines. Keep the sauce pan on medium heat and add about 1/2 cup of water and pureed spinach paste.
Whisk well and bring it to a boil. When it comes to boil, add salt to taste and switch off the heat.
The next step is to temper the kadhi. Heat a small tadka pan with oil, add cumin seeds, mustard seeds and allow it to splutter for few seconds.
After few seconds, add curry leaves, asafoetida, dry red chillies and saute for few seconds. Add this tadka to the kadhi and give it a mix.
Serve the Palak Kadhi along with Phulka, Aloo and Capsicum Sabzi and Aamras for your everyday meals.
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