Spinach Kadhi or Palak Kadhi
Kadhi is one of India’s all-time favorite comfort foods. Different states of India have their own recipes to prepare this delicious dish. Kadhi is basically a yogurt and gram flour mixture which is cooked on low heat and is flavored with Indian spices.
This mouth-watering dish is loved by the young and adults alike.
Traditionally Kadhi often contains vegetable fritters called Pakoras. However, there are many other options too. You can add any vegetable according to your taste.
I am a big fan of kadhi but without pakoras. I avoid adding in fried pakoras and instead prefer adding other healthy options like Spinach, Methi, Onions etc.
The recipe I am sharing today is my family’s favorite, “Palak Kadhi”
Palak Kadhi uses freshly cut Spinach leaves instead of fritters. As we all know Spinach is a very healthy, leafy vegetable packed with nutrients, iron, antioxidants and minerals. Adding Spinach to the curry not only imparts a unique taste to the dish but also increases its health quotient.
You can serve this Palak Kadhi either with Rice, Chapati or Paranthas, or else a piping hot bowl of the kadhi can be enjoyed just like a soup.
Let’s make this easy and quick to make kadhi by having a look at its ingredients.
Buttermilk- 500 milliliter ( or 250 grams of sour curd or yogurt)
Gram flour (besan) - 4 tablespoon
Turmeric powder- 1 teaspoon
Coriander powder-1 teaspoon
Red chilli powder -1 teaspoon
Garam masala powder- 1 teaspoon
Kadhi Masala- 1 teaspoon (Optional. I have used Badshah kadhi masala)
Salt to taste
Oil/ ghee- 2 tbsp
Cumin seeds- 1 teaspoon
Spinach- 2 cups (after washing, rinsing well and chopping)
For tempering or tadka-
Ghee- 1 teaspoon
Mustard seeds( Rai) -½ teaspoon
Dried red chillies broken- 2-3
Red chili powder- 1/4th teaspoon
For making kadhi, we have to prepare curd mixture first.
If you are making kadhi with curd or yogurt, whisk it well till smooth and add about 4 cups of water.
If you are using buttermilk then add 3 cups of water. Whisk well.
Make sure the buttermilk or yogurt you are using to make kadhi is sour.
Add gram flour or besan to the whisked yogurt/ buttermilk and whisk again so that there are no lumps in the mixture.
In a heavy bottomed deep kadai put ghee.
Let it become hot.
Add the cumin seeds and let them crackle.
Add in kadhi masala and mix well.
Next add in the yogurt mixture along with all the masalas mentioned in ingredients.
Bring to a boil and cook on low heat for about 25-30 minutes, stirring occasionally.
Meanwhile, you can prepare spinach which we will be adding in the kadhi.
For that, separate the stems from the spinach leaves and wash them thoroughly under fresh running water.
Now put the leaves in the strainer and strain all the excess water from them.
Chop the spinach leaves finely and keep them in a bowl.
Next add chopped spinach and cook on low heat for another fifteen minutes.
Kadhi is done.
Now prepare the tempering or tadka.
In a small pan put ghee and let it become hot.
Add in mustard seeds and splutter them.
Add whole chilies and switch off the heat.
Add red chili powder and mix well.
Pour it over hot kadhi just before serving.
Enjoy the hot and delicious kadhi with rice or rotis or paranthas!!
I am sharing this with the Facebook group, “Food for Feast” where like minded food bloggers decide on a theme to blog every month. The theme for September was “Satvik Recipe”. Satvik food is that food which contains no onion and no garlic and that can be offered to God too as Naivedyam or Prashad.