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Spinach Kadhi or Palak Kadhi Palak Kadhi uses freshly cut Spinach leaves. 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. Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 4 INGREDIENTS:
FOR KADHI
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 MDH 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
DIRECTIONS:
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!! |