A deliciously comforting yoghurt and gram flour based curry with shredded baby spinach, that tastes amazing with some steamed rice and even khichdi
This palak kadhi or spinach in yoghurt sauce is my mother’s recipe and is a favourite in the house. She makes this mouthwatering curry, by simmering shredded baby spinach in a yoghurt-gram flour sauce. Generally, when we are craving for something light to eat, this is what she whips up. And it is so easy to put together as well. While she’s shared her recipe with me, I am yet to replicate the magical taste she brings to the table. Nonetheless, I try and may I say I do a decent job as well, cooking this one. 🙂
Normally, a kadhi, in the Indian cuisine is a thick vegetarian curry, that is made with a mixture of yoghurt and gram flour. While there are lots of varieties of them, like the Gujarati kadhi, Punjabi kadhi, Sindhi kadhi etc, most of them are quick and easy recipes. Moreover, they are light on the tummy and not at all heavy on the masalas. Hence, they make for the perfect comfort food after a holiday, weekend binge or even on a lazy weekend!
Also see,
Baked spinach and paneer bhurji quesadilla
Palak paneer (spinach and paneer curry)
Cabbage pakora kadhi (yoghurt curry)
Aloo palak (potatoes in spinach curry)
Palak kadhi
My mother’s palak kadhi (spinach in yoghurt sauce) recipe is not just yummy, but also very healthy. That is because, she makes in just about a tablespoon of oil and there is no deep frying going on here. Also, the spices are at its minimal. And that is something I have kept unchanged, while adapting her recipe. The only extra bit that I do, is give the kadhi an additional tadka or tempering. And that comprises of cumin seeds, dried red chili and a touch of chili powder spluttered in ghee. Personally, I love this fragrant extra over my mildly spiced yoghurt based curry. And that is all because I love ghee. However, like my mum, you could leave this out. After all, it is optional. And in any case, with or without the tadka, this spinach recipe is a complete delight.
Remember I mentioned how this is a great option after you’ve come back from a holiday? And the reason is not just that this kadhi is comforting, but is also an under 30 minute recipe! Of course, after a vacation none of us want to be cooking elaborate meals – at least not immediately. And that is when this gem of a recipe comes handy. I am not kidding you. You will have a piping hot curry on your table in 30 minutes from prepping for it. 🙂
Serving suggestion
I make this one quite often and I love it with some steaming hot rice and papad on the side. Besides, this palak kadhi is a great side dish with khichdi and pulaos too. Basically, rice or any of it’s mildly spiced varieties go very well with it. I hope you will love this speciality from my mother’s kitchen as much as I do. Do let me know if you happen to try this or any of my recipes. I’d love to hear from you. You can also share your food pictures with me over on Instagram and Pinterest.
Eat hearty!
Palak kadhi (spinach in yoghurt sauce)
Equipment
- Shallow cooking pot
Ingredients
- 250 g baby spinach shredded or thinly sliced
- ½ cup onion thinly sliced
- 2-3 fresh chilis finely chopped
- 1 tbsp ginger finely chopped
- ¾ cup yoghurt
- 2-3 tbsp gram flour besan
- ¼ tsp fenugreek seeds methi dana
- 1 tbsp turmeric powder
- 1 tsp chili powder optional
- 2 tbsp oil
- salt to taste
- 2 cups water
For the tempering optional)
- 2 tbsp oil or ghee
- 1 tsp red chili powder
- 1 dried chili
Instructions
- In a mixing bowl, whisk together the yoghurt, gram flour, turmeric, salt and water, until smooth and lump free
- Heat the oil in your cooking pot over medium heat and temper the fenugreek seeds, when they turn dark brown, add the onions, ginger and chilis. Stir to cook well
- Once the onions turn translucent (do not let them brown), pour in the yoghurt mixture, over low heat
- Cook while stirring this mixture continually until the flour cooks and the mix thickens - this should take about 7-10 minutes. Check for salt and adjust, if needed
- Next add the spinach, mix well and simmer over medium heat, until the leaves cook completely (5-7 minutes). Turn the heat off when done. You can serve the kadhi at this point as well
- For the tempering, heat the oil or ghee in a small frying pan, add the dried chili and the chili powder, cook for a minutes and pour it over the cooked palak kadhi
- Stir this tempering in well and serve the palak kadhi or spinach in yoghurt sauce with steaming hot rice/pulao/khichdi. Enjoy!
Notes
- The tempering is optional
- This is a thick curry. However, if you want it thinner, you can adjust the consistency by adding some more water in step 5Â
- This kadhi tastes even better if the yoghurt is slightly sour
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres
