Palak Kadhi is a tasty side dish. It is spinach cooked with yogurt and besan (gram flour) and mildly spiced. I think Kadhi is one of the most enjoyed dishes all over India. Kadhi is made in so many ways in different parts of the country. One main ingredient remains the same: besan. At my house, kadhi was made thick and with dumplings. In Gujarat, Kadhi is made very watery and taste like sweet and sour soup. I enjoy the dishes which are made using besan. Palak Kadhi has become a comfort side dish for us. It is easy to make and can be served with any meal.This recipe will serve 2.
Course Side Dish
Cuisine Indian
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 2people
Ingredients
2Tbspbesangram flour
½cupyogurtcurd or dahi
1cupspinach leavesfinely chopped, palak
2Tbspoil
1whole red chiliessabut lal mirch
½tspcumin seedsjeera
¼tspfenugreek seedsmathi dana
⅛tspasafetidahing
¼tspturmerichaldi
¼tspred chili powderlal mirch
½tspsaltnamak
Instructions
Mix besan, turmeric with yogurt until smooth, this should be lump free. Add 2 cups of water slowly and mix well.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
When the cumin seeds crack, turn off the heat and add fenugreek seeds, and whole red chili. Stir for a few seconds, add red chili powder. Add spinach and stir for a minute.
Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil.
Add salt. Turn the heat to medium low. Let the kadhi cook for about 20-35 minutes, stir occasionally. If needed to adjust thickness, add more water. Kadhi should be a pourable consistency.
Notes
If you like Kadhi, you will enjoy other versions of Kadhi also: