Palak Wali Kadhi | Spinach Kadhi Recipe

30 Jul Palak Wali Kadhi | Spinach Kadhi Recipe

Last Updated on July 31, 2025 by blessmyfoodbypayal

Palak Wali Kadhi | Spinach Kadhi Recipe with step wise pictorial and video method.

Kadhi is something which calls for no introduction. This is on of the most comfort food cooked in every indian household comprises of curd and besan.

Though the basics for the kadhi is almost common everywhere  i.e. amalgamation of curd and gram flour, what makes one kadhi different from other is one solid ingredient goes into it and also the thickness level. Be it Punjabi, Gujrati, Rajasthani, Sindhi Kadhi, Maharashtrian, Bihari, Himachali, Kumaoni or Bengali Kadhi, all are made with many similarities except few changes.

The present kadhi is also the same except the fact that it uses spinach instead of punjab’s most popular kadhi using pakodas.

I came across this recipe for the first time I visited one of my relatives and it was made there in the lunch.

Initially I was skeptical about its taste but once tasted, I have been making kadhi like this only for the last 4-5 years. Since then I have stopped making pakodi wali kadhi at home.

Saying so doesn’t mean that pakodi wali kadhi is not good. That one is also too yum but there’s always a taste preference for every individual. After eating this kadhi made with spinach, no one in my family even asked for making that old one recipe.

Palak wali kadhi is comparatively much easier to cook and hence instant one.

There was a time when spinach used to be available during the winter season only, but now you can get it around the year. So there is no binding to enjoy it in a cold weather only, rather make it anytime and cherish.

So you too try this everyday meal and enjoy pairing options like rice, jeera rice, or even makki ki roti.

STEP WISE PICTORIAL RECIPE OF PALAK WALI KADHI

BLANCHING OF SPINACH :

Take spinach leaves, wash them, roughly tear them if needed and add to a bowl. Pour boiling hot water over them. Alternatively you can add spinach to hot water. It is one and the same thing. Leave in hot water for 2 minutes.

Then take spinach from hot to ice cold water and let them stay there for 2 minutes.

Thereafter squeeze the spinach and take it out. Keep aside.

PREPARATION OF CURD BESAN MIXTURE :

Take curd, besan, turmeric powder, coriander powder, garam masala and kasuri methi in a bowl.

Whisk them so well. There remains no lumps of curd or besan. Keep aside.

FIRST TEMPERING :

Heat oil in a pan and add onion, green chilies and salt. Cook them on high heat until onion turns translucent. Don’t let the crunch of onion go.

Lower the heat and then add curd besan mixture.

Bring the heat to medium and start whisking them without stopping because this is the stage when curd can cuddle if you stop whisking it. Whisk until curd begins to boil.

Then add water but while whisking simultaneously to prevent the formation of lumps.

Once everything is smooth, stop whisking and let a boil come. Boil the kadhi for 10-15 minutes or until you get the desired consistency.

During the last 5 minutes of boiling, add the spinach as well.

SECOND TEMPERING :

Heat oil in a small tadka pan. Add cumin and dry red chilies. Let cumin splutter.

Off the heat and add kashmiri red chilli powder. Mix.

Pour this tadka over the kadhi. Do this step very quickly otherwise chilli powder will burn. Mix well.

Enjoy.

NOTE

You can make this kadhi even without Palak and that too tastes good. And even i make this way too many a times. Yes, you can’t call it palak wali kadhi, obviously. 

PALAK WALI KADHI  – RECIPE CARD

Palak Wali Kadhi | Spinach Kadhi Recipe

blessmyfoodbypayal

Palak Wali Kadhi is a comforting yogurt-based curry made with spinach and besan, offering warmth, nutrition, and traditional flavors.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Curry, Main Course

Cuisine Indian

Servings 4

Ingredients

  

1 cup = 250 ml

FOR MAKING KADI

• 1 cup palak/spinach leaves (tightly packed)
• 1.5 cup curd (sour)
• 4 tbsp besan/gram flour
• 2 green chilies
• 2 big onions (cut lengthwise)
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp kasuri methi
• Salt to taste
• 3 tbsp oil
• 4 cups/ 1 litre water

FOR TEMPERING

• 1 tbsp oil
• 1 tsp cumin seeds
• 3 dry red chilies
• 1 tsp kashmiri red chilli powder

Instructions

 

BLANCHING OF SPINACH

• Take spinach leaves, wash them, roughly tear them if needed and add to a bowl.
• Pour boiling hot water over them. Alternatively you can add spinach to hot water. It is one and the same thing. Leave in hot water for 2 minutes.
• Then take spinach from hot to ice cold water and let them stay there for 2 minutes.
• Thereafter squeeze the spinach and take it out. Keep aside.

PREPARATION OF CURD BESAN MIXTURE

• Take curd, besan, turmeric powder, coriander powder, garam masala and kasuri methi in a bowl.
• Whisk them so well. There remains no lumps of curd or besan. Keep aside.

FIRST TEMPERING

• Heat oil in a pan and add onion, green chilies and salt.
• Cook them on high heat until onion turns translucent. Don't let the crunch of onion go.
• Lower the heat and then add curd besan mixture.
• Bring the heat to medium and start whisking them without stopping because this is the stage when curd can cuddle if you stop whisking it.
• Whisk until curd begins to boil.
• Then add water but while whisking simultaneously to prevent the formation of lumps.
• Once everything is smooth, stop whisking and let a boil come.
• Boil the kadi for 10-15 minutes or until you get the desired consistency.
• During the last 5 minutes of boiling, add the spinach as well.

SECOND TEMPERING

• Heat oil in a small tadka pan.
• Add cumin and dry red chilies. Let cumin splutter.
• Off the heat and add kashmiri red chilli powder. Mix.
• Pour this tadka over the kadhi. Do this step very quickly otherwise chilli powder will burn.
• Mix well.
• Enjoy.

Notes

You can make this kadhi even without Palak and that too tastes good. And even i make this way too many a times. Yes, you can't call it palak wali kadhi, obviously. 

Keyword Palak Wali Kadhi