How to make Palak Besan Kadhi Recipe?

Palak Besan Kadhi Recipe | Spinach Curry with Yogurt Mixture

A delicious and nutritive kadhi made with fresh spinach greens in a yogurt gravy and basic spices. Spinach is a good source of iron, minerals and vitamins and must be included in the meal menu. You can make variety of dishes with spinach like Dry Aloo Palak Methi, Aloo Palak Curry and can also make a soup in winters. I usually make Punjabi Pakora Kadhi and Gujarati Kadhi at home. But sometimes you may feel bored of the same recipes, so I tried this different kadhi recipe and it turns out very tasty. You can also try it out and serve hot with phulkas, steamed rice or paratha.

Prep Time- 15 minutes

Cook Time- 25 minutes

Servings- 3

Ingredients

• 1 Bunch Spinach leaves
• Whisked yogurt, 1 ½ cup
• Besan (Gram Flour) – 2 tablespoons
• Ginger paste-1 teaspoon
• Garlic- 1 teaspoon crushed
• 1 small onion, finely chopped
• 1 green chili paste
• 2 Dry Red chilies
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 red chili powder
• Asafoetida – a pinch
• 1/2 teaspoon coriander powder
• 1/4 teaspoon fenugreek seeds
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoon oil
• Fresh Coriander Leaves for garnishing

Method to make Palak Besan Kadhi Recipe (Spinach Curry with Yogurt Mixture)

Step 1: Clean, wash and finely chop the spinach green. Keep aside.

Step 2: In a bowl, take yogurt, besan, salt and mix it well so that there are no lumps. You can use hand blender to mix it well. Add 1 cup water to the batter and mix it again. Then add turmeric powder, red chili powder and coriander powder to the yogurt mixture and set aside.

Step 3: Heat oil in a kadai, add cumin seeds, fenugreek seeds and asafoetida and let them crackle. Add chooped spinach greens, green chili paste and a pinch salt. Mix well and stir fry it for 5-6 minutes.

Step 4: Once the palak gets cooked well, add the yogurt mixture into it. Mix well and bring it to boil till the raw smell of gram flour goes away.

Step 5: For tempering, heat 1 tablespoon oil in another pan. Add mustard seeds and dry red chilies. Once they crackle, add crushed ginger and garlic and saute till it turns golden brown.

Step 6: Add chopped onions and stir till golden brown. Pour this tempered mixture into the simmering Kadhi.

Step 7: Sprinkle garam masala and mix well. Garnish with fresh coriander leaves.

Step 8: Turn off the flame and serve hot.