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Palak Wali Kadhi | Spinach Kadhi Recipe

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.
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Prep Time 10 minutes
Cook Time 25 minutes
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