Palak Kadhi Recipe - Spinach Kadhi
A vegetarian Rajasthani recipe with curd (dahi / yogurt), gram flour (besan), turmeric powder (haldi). Ready in 30 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
13 steps- 1
To begin making the Palak Kadhi Recipe (Spinach Yogurt Curry), we will first pressure cook the spinach, green chillies, ginger and cumin in a pressure cooker with little water for about 1 whistle
spinach(1 cup)green chilli(1)inch ginger(1)cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sprig curry leaves(1)dry red chilli(2) - 2
Let the pressure release naturally
- 3
Once the pressure is released, add the cooked ingredients into a blender and grind to form a smooth paste
- 4
Keep it aside
- 5
In a sauce pan mix curd, besan, turmeric powder together and whisk well till it combines
curd (dahi / yogurt)(1 cup)turmeric powder (haldi)(1/2 teaspoon) - 6
Keep the sauce pan on medium heat and add about 1/2 cup of water and pureed spinach paste
spinach(1 cup) - 7
Whisk well and bring it to a boil
- 8
When it comes to boil, add salt to taste and switch off the heat
salt - to taste - 9
The next step is to temper the kadhi
- 10
Heat a small tadka pan with oil, add cumin seeds, mustard seeds and allow it to splutter for few seconds
cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 11
After few seconds, add curry leaves, asafoetida, dry red chillies and saute for few seconds
green chilli(1)pinch asafoetida (hing)(1)sprig curry leaves(1)dry red chilli(2) - 12
Add this tadka to the kadhi and give it a mix
- 13
Serve the Palak Kadhi along with Phulka, Aloo and Capsicum Sabzi and Aamras for your everyday meals
Rate this recipe
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Palak Kadhi Recipe - Spinach Kadhi
A vegetarian Rajasthani recipe with curd (dahi / yogurt), gram flour (besan), turmeric powder (haldi). Ready in 30 min, serves 4.
Curated byPriyanka Rathore🇮🇳
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Directions
13 steps- 1
To begin making the Palak Kadhi Recipe (Spinach Yogurt Curry), we will first pressure cook the spinach, green chillies, ginger and cumin in a pressure cooker with little water for about 1 whistle
spinach(1 cup)green chilli(1)inch ginger(1)cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sprig curry leaves(1)dry red chilli(2) - 2
Let the pressure release naturally
- 3
Once the pressure is released, add the cooked ingredients into a blender and grind to form a smooth paste
- 4
Keep it aside
- 5
In a sauce pan mix curd, besan, turmeric powder together and whisk well till it combines
curd (dahi / yogurt)(1 cup)turmeric powder (haldi)(1/2 teaspoon) - 6
Keep the sauce pan on medium heat and add about 1/2 cup of water and pureed spinach paste
spinach(1 cup) - 7
Whisk well and bring it to a boil
- 8
When it comes to boil, add salt to taste and switch off the heat
salt - to taste - 9
The next step is to temper the kadhi
- 10
Heat a small tadka pan with oil, add cumin seeds, mustard seeds and allow it to splutter for few seconds
cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 11
After few seconds, add curry leaves, asafoetida, dry red chillies and saute for few seconds
green chilli(1)pinch asafoetida (hing)(1)sprig curry leaves(1)dry red chilli(2) - 12
Add this tadka to the kadhi and give it a mix
- 13
Serve the Palak Kadhi along with Phulka, Aloo and Capsicum Sabzi and Aamras for your everyday meals
Rate this recipe
