Palak Kadhi

Name: Palak Kadhi
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms Palak (Spinach Leaves); 1 cup Plain Curd; 1.5 spoons Besan (Gram Flour); 1/2 tsp Rai (Black Mustard Seeds); 1/2 tsp Jeera (Cumin Seeds); 1 tsp Methi Dana (Fenugreek Seeds); 1 Pinch Hing (Asafoetida); 1 tsp Red Chilli Powder; 1/2 tsp Turmeric Powder; 1 tsp Coriander Powder; 1/4 tsp garam masala powder; 1/2 tsp Salt/as per taste; 1-2 tsp Cooking Oil

Neelam Gupta @Neelamskitchen

#week2of5
Palak Kadhi is the most popular Indian main course dish cooked with fresh spinach leaves, curd and besan curry. Palak kadhi is served with chapatis, poori and rice.
Spinach is a very healthy leafy vegetable, it is rich for iron and minerals, antioxidants and also has lots of nutrients. It has the best nutrients that your body needs including fiber, vitamin B, phytochemicals, chlorophyll. Spinach is also for good health benefits for our skin, hair and bones, as well as for blood sugar control of diabetic people.

Neelam Gupta @Neelamskitchen

Saved

Ingredients

35 minutes

4 servings

250 gmsPalak (Spinach Leaves)
1 cupPlain Curd
1.5 spoonsBesan (Gram Flour)
1/2 tspRai (Black Mustard Seeds)
1/2 tspJeera (Cumin Seeds)
1 tspMethi Dana (Fenugreek Seeds)
1 PinchHing (Asafoetida)
1 tspRed Chilli Powder
1/2 tspTurmeric Powder
1 tspCoriander Powder
1/4 tspgaram masala powder
1/2 tspSalt/as per taste
1-2 tspCooking Oil

Saved

Steps

35 minutes

1

Firstly wash the spinach leaves twice in warm water, then drain it and chop the spinach leaves.
2

Now take 1 cup curd in a big bowl and add 3-4 cups of water and whisk it well, then add besan and mix well it, so that there are no lumps in the besan.
3

Now in a deep heavy-bottomed pan/Kadai heat the oil. Add Jeera in it and let it crackle, then add rai, Methi Dana and Hing (Asafoetida), and fry it for a few seconds.
4

Now add turmeric powder, red chilli powder and coriander powder. Then add chopped Spinach Leaves (Palak) in it and mix it well. Cover it with a lid and cook on low flame for 3-4 minutes till spinach leaves become soft.
5

Now add the besan-curd mixture and salt in it, and stir continuously on high flame. After boiling the mixture switch it to low flame and cook for about 20 minutes stirring occasionally.
6

Now add garam masala powder in the kadhi and mix well it. Cook for 5 minutes more, then switch off the gas. "Palak Kadhi" is ready to Eat. Serve it hot with chapatis and rice.