Palak Kadhi | Punjabi Besan Palak Kadhi | Spinach Curd Curry

    palak-kadhi

    Palak Kadhi | Punjabi Besan Palak Kadhi | Spinach Curd Curry

    Spinach can be made more appealing if you try making tempting Palak Kadhi from it . Spinach is one of the healthiest veggies we all have eaten sometime or the other. All mothers have served this nutritious veggies. Rich in minerals and nutrients it is an instant source of energy.  Not only kids, i am sure everyone will love eating it.

    Here is an easy recipe with step by step pictures to make Spinach curd curry. You can have it with chapati, paratha, rice or naan. It makes an excellent side dish for all your meals.

    Directions

    Getting ready:

    Take 250 gms spinach. Pluck the leaves and discard stalk. Wash the leaves twice with water and place in a colander for excess water to drain out completely and dry the leaves. Make a bunch of the leaves and chop it.

    palak kadhiMaking:

    Preheat a pan and add 1 tbsp oil to it. When the oil is hot add ½ tsp cumin seeds to it and sauté for a while. Add ½ pinch asafoetida and reduce the flame. add ¼ tsp turmeric powder, ½ tsp ginger paste, 2 finely chopped green chilies and sauté the masala for a while.

    palak kadhi

    Add chopped spinach leaves to the masala and mix well. Also add 1 cup water. Cover and let the spinach simmer for 1 to 2 minutes until it gets tender.

    palak kadhi

    Meanwhile, prepare the batter. For this, take ½ cup chickpea flour in a big bowl and add 1.5 cups of curd. Keep whisking the batter till the lumps dissolves completely. Batter is now ready. Add 3 more cups of water into it and stir to mix it really well.

    palak kadhi

    3 minutes are over,spinach is cooked well. add the prepared batter to the spinach and keep stirring constantly until the kadhi starts simmering. Keep stirring the kadhi constantly. After the kadhi simmers, reduce the flame and let it cook for 10 to 12 minutes.

    palak kadhi

    Add ¼ tsp red chilly powder to the kadhi. add 1 tsp salt or to taste. Mix well and let the kadhi simmer. Let the kadhi cook for 10 to 12 minutes on low flame. Keep stirring at regular intervals.

    palak kadhi

    For tempering, place a small pan on flame and pour 1 tsp oil into it. When the oil gets heated, add less than ¼ tsp cumin seeds and less than ¼ tsp red chilly powder into it. Tempering is now ready. Turn off the flame and pour this tempering over the kadhi.

    palak kadhiServing:

    Enjoy this tangy and lip-smacking spinach kadhi with the tempering. Serve this devouring spinach kadhi steaming hot along with chapatti, parantha, naan or rice. Enjoy! This much quantity of kadhi is sufficient for 3 to 4 members.

    Suggestion :

    • Always add curd in small portions to dissolve the flour. If you’ll add entire curd and more water to the flour altogether then it gets difficult to dissolve the flour.
    • You can also use buttermilk instead of curd to the batter.
    • If you have a bigger gas stove let the kadhi simmer over it. This helps simmering the kadhi quickly.
    • If you prefer eating spicy then increase the quantity of red chilly powder.
    Palak Kadhi | Punjabi Besan Palak Kadhi | Spinach Curd Curry palak-kadhi
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Spinach – 250 grams
    • Curd – 1.5 cup (300 gm)
    • Chickpea flour - ½ cup (50 to 60 gms)
    • Oil – 2 tbsp
    • Asafoetida – ½ pinch
    • Cumin seeds - ½ tsp
    • Turmeric powder - ¼ tsp
    • Red chilly powder - ¼ tsp
    • Green chilies - 2 (finely
    • chopped)
    • Salt – 1 tsp or to taste
    Instructions
    1. Take 250 gms spinach. Pluck the leaves and discard stalk. Wash the leaves twice with water and place in a colander for excess water to drain out completely and dry the leaves. Make a bunch of the leaves and chop it.
    2. Preheat a pan and add 1 tbsp oil to it. When the oil is hot add ½ tsp cumin seeds to it and sauté for a while. Add ½ pinch asafoetida and reduce the flame. add ¼ tsp turmeric powder, ½ tsp ginger paste, 2 finely chopped green chilies and sauté the masala for a while.
    3. Add chopped spinach leaves to the masala and mix well. Also add 1 cup water. Cover and let the spinach simmer for 1 to 2 minutes until it gets tender.
    4. Meanwhile, prepare the batter. For this, take ½ cup chickpea flour in a big bowl and add 1.5 cups of curd. Keep whisking the batter till the lumps dissolves completely. Batter is now ready. Add 3 more cups of water into it and stir to mix it really well.
    5. minutes are over,spinach is cooked well. add the prepared batter to the spinach and keep stirring constantly until the kadhi starts simmering. Keep stirring the kadhi constantly. After the kadhi simmers, reduce the flame and let it cook for 10 to 12 minutes.
    6. Add ¼ tsp red chilly powder to the kadhi. add 1 tsp salt or to taste. Mix well and let the kadhi simmer. Let the kadhi cook for 10 to 12 minutes on low flame. Keep stirring at regular intervals.
    7. For tempering, place a small pan on flame and pour 1 tsp oil into it. When the oil gets heated, add less than ¼ tsp cumin seeds and less than ¼ tsp red chilly powder into it. Tempering is now ready. Turn off the flame and pour this tempering over the kadhi.

     

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