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Palak Kadhi

Palak-Kadhi

Palak Kadhi is a smooth, tangy, north Indian dish, which is yogurt-based and, full of spinach goodness. It’s a good creamy texture and also nutritious and delicious. Palak Kadhi is a quick and simple recipe. Kadhi is one of the comfort food most popular in India. Palak kadhi has a unique flavor and attractive color that the spinach puree contributes.

Kadhi is both beautifully nutritious and perfectly good, and simple to make! The chief ingredient is yogurt, combined with besan. Yogurt has a powerful ability to greatly improve immunity, and if you consume yogurt, then it increases the natural killer cells in the body. Spinach is also a rich source of minerals and iron. So you can try this kadhi.

If you want to know more about Spinach/Palak Nutrition value Click here!

INGREDIENTS
  • Chickpea flour (Besan) : 2/3 cup
  • Yogurt : 1 cup
  • Ginger paste : 1tsp
  • Spinach/Palak pureed : 100gm
  • Cumin seeds : 1/2 tsp
  • 3-4 Green chilli, paste
  • Coriander powder : 1 tsp
  • Red chilli powder : 1 tsp
  • Turmaric powder : 1/2 tsp
  • 1 Bay leaf
  • Whole Dry Red Chili (2-3 pcs)
  • White oil : 1 tbsp
  • Salt and sugar as per taste
  • One pinch Hing
  • Lemon juice : 1 tbsp

TIME REQUIRED : 10 mins to prepare and 15 mins to cook

PROCEDURE

STEP 1

Take the curd in a bowl, and add besan, then add water mix it well using a hand blender until the consistency is not too think not too thin. Leave it aside.

STEP 2

Heat the oil in a Pan, and now add cumin seeds, bay leaves, curry leaves and whole red chili with a pinch of hing.

STEP 3

Add sliced onions and sauté for few seconds.

STEP 4

After sauté add the ginger, garlic & chili paste, sauté for few seconds, and then add all the dry masala and mix well.

STEP 5

Now add the palak puree and mix well, after that Saute for 2-3 minutes, and mix well adjusting consistency as required.

STEP 6

Lastly, Take the prepared curd mixture and add it in, now boil it for 2 mins by adding salt and lemon juice, and Do not over-cook.

STEP 7

Move to a serving dish, garnish with leaves of coriander and serve hot with roti or rice.
Tips: Soak the spinach in cold iced water for 15 mins to retain the color of the leaves better.
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