Palak Kadhi. While the kadhi is cooking, wash and fine chop some spinach leaves. Palak Kadhi is an Indian main course dish made with fresh spinach leaves cooked with curd and besan (gram flour) curry. It is flavored with Indian spices and tempered with fried garlic & red chilis.

Palak Kadhi

Palak kadhi is ready to serve. If not serving right away then keep it covered, so it stays warm till the Serving suggestions: Serve palak ki kadhi with plain rice or khichdi like moong dal khichdi or masala. Palak Kadhi is a comforting curry made with fresh spinach leaves that is pureed and cooked along with yogurt curry. You can cook Palak Kadhi using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Palak Kadhi

It's 250 gms of Palak (Spinach Leaves).
Prepare 1 cup of Plain Curd.
Prepare 1.5 spoons of Besan (Gram Flour).
It's 1/2 tsp of Rai (Black Mustard Seeds).
You need 1/2 tsp of Jeera (Cumin Seeds).
Prepare 1 tsp of Methi Dana (Fenugreek Seeds).
You need 1 Pinch of Hing (Asafoetida).
It's 1 tsp of Red Chilli Powder.
You need 1/2 tsp of Turmeric Powder.
You need 1 tsp of Coriander Powder.
You need 1/4 tsp of garam masala powder.
Prepare 1/2 tsp of Salt/as per taste.
It's 1-2 tsp of Cooking Oil.

It is a favourite North Indian everyday dish that is perfect for summers as well as winters. Palak Kadhi or Spinach Kadhi is a yogurt based gravy made with spinach, chick pea flour and Indian spices. Its a popular North Indian dish often served with rice. Ever thought of making kadhi with an infusion of palak?

Palak Kadhi instructions

Firstly wash the spinach leaves twice in warm water, then drain it and chop the spinach leaves..
Now take 1 cup curd in a big bowl and add 3-4 cups of water and whisk it well, then add besan and mix well it, so that there are no lumps in the besan..
Now in a deep heavy-bottomed pan/Kadai heat the oil. Add Jeera in it and let it crackle, then add rai, Methi Dana and Hing (Asafoetida), and fry it for a few seconds..
Now add turmeric powder, red chilli powder and coriander powder. Then add chopped Spinach Leaves (Palak) in it and mix it well. Cover it with a lid and cook on low flame for 3-4 minutes till spinach leaves become soft..
Now add the besan-curd mixture and salt in it, and stir continuously on high flame. After boiling the mixture switch it to low flame and cook for about 20 minutes stirring occasionally..
Now add garam masala powder in the kadhi and mix well it. Cook for 5 minutes more, then switch off the gas. "Palak Kadhi" is ready to Eat. Serve it hot with chapatis and rice..

Sounds strange, but tastes and looks very interesting. Palak pur??e and green paste imparts flavouir along with a bright green colour and vitamin. You can make Spinach Kadhi at home on weekends or for dinner at night. Today we will also make Spinach Curry with Yogurt Sauce for the dinner. Palak kadhi has a unique flavor and appealing color contributed by spinach puree.