Spinach kadhi or palak ki kadhi is combination of fresh spinach leaves cooked with yogurt, gram flour and spices. Spinach has a rich source of minerals and proteins. As kids, we were not preferred to eat green vegetables, but My mom always tried to use green leafy vegetables especially spinach in curries and kadhi.
Palak ki kadhi is really spicy and delicious in taste and good accompaniment with rice and puris. Kadhi is yogurt based curry which serves with rice, khichdi and pulao but my father and uncles mostly like to eat puris with kadhi. I prefer to use baby spinach leaves for kadhi and gravies which are tastier and can be eaten raw.
Preparation Time: 20 Minutes
Cooking Time: 45 Minutes
Category: Kadhi & Dals
1 Small Bunch of Spinach, chopped
4 Cup Sour Buttermilk (lassi)
2 Tbsp. Besan/ Gram Flour
Salt to taste
1 Tbsp. Coriander Powder
1 Tsp. Red Chilies Powder
1 Tsp. Turmeric Powder
Pinch of Asafoetida
1 Tsp. Cumin Seeds
1/2 Tsp. Fenugreek Seeds
3-4 Whole Red Chilies, dried
2 Tbsp. Ghee
Take bunch of spinach, clean and chop the fresh leaves, keep aside.
Whisk together buttermilk, besan, salt, turmeric powder, coriander and red chili power as smooth mixture using hand blender.
Heat the ghee in deep heavy bottom pan and add cumin, fenugreek seeds, asafoetida and red chili.
When they starts splutter, add buttermilk mixture and cook this on a medium flame.
When kadhi start boiling, add chopped spinach and stir continuously.
Simmer and allow cooking slowly for 30-40 minutes.
Mix well and turnoff the flame. Kadhi should have to slightly thick.
Heat 2 tsp. ghee separately and add little red chilies powder and pour this tadka into the kadhi.
Now kadhi is ready to serve with boil rice or puris.
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