Palak kadhi (spinach in yoghurt sauce)
A deliciously comforting yoghurt and gram flour based curry with shredded baby spinach, that tastes amazing with some steamed rice and even khichdi
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 5
- This kadhi tastes even better if the yoghurt is slightly sour
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres