Palak Onion Kadhi Pakora Recipe
Embark on a culinary journey with the delightful Palak Onion Kadhi Pakora, a traditional Punjabi dish that showcases the vibrant flavors of spinach and gram flour, all enveloped in a creamy yogurt curry. This dish, perfect for a comforting lunch, combines the crispy texture of pakoras with the rich, tangy goodness of kadhi, making it a hearty and satisfying meal for vegetarian food lovers. Whether enjoyed with soft phulkas or paired with your favorite salad, this recipe is sure to impress family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1/2 cup + 3/4 cup |
| Spinach, finely chopped | 50 grams |
| Onion, chopped | 1 |
| Red chili powder | 1/2 teaspoon |
| Turmeric powder (haldi) | 1/2 teaspoon + 1 teaspoon |
| Green chili, chopped | 1 |
| Enos fruit salt | 1/2 teaspoon |
| Sunflower oil | As required |
| Hung curd (Greek yogurt) | 1 cup |
| Lukewarm water | 2-1/2 cups |
| Coriander powder (dhania) | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Asafoetida (hing) | 1 pinch |
| Salt | To taste |
| Cumin seeds (jeera) | 1/4 teaspoon |
| Green chili, slit | 1 |
| Curry leaves | 1 sprig |
| Ghee | 1 tablespoon |
| Coriander (dhania) leaves | A few for garnish |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 250 |
| Protein | Approx. 10g |
| Carbohydrates | Approx. 30g |
| Total Fat | Approx. 10g |
| Dietary Fiber | Approx. 5g |
| Sodium | Varies with salt added |
Preparation Time
| Time Type | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Instructions
To create the Palak Onion Kadhi Pakora, we will begin by preparing the pakoras, which will add a delightful crunch to the creamy kadhi.
Method for Pakoras:
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In a large mixing bowl, combine 1/2 cup of gram flour (besan), finely chopped spinach, chopped onion, red chili powder, turmeric powder, chopped green chili, and Enos fruit salt. Mix the ingredients well.
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Gradually add a little water to form a thick batter, ensuring it is not too runny.
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Heat a kuzhi paniyaram pan over medium heat and add about a teaspoon of sunflower oil into each cavity.
-
Carefully drop a spoonful of the pakora batter into each cavity, filling them halfway.
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Cover the pan with a lid and steam the pakoras until the tops appear set and slightly steamed, about 5-7 minutes.
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Once the tops are steamed, gently flip the pakoras over to cook on the other side, allowing them to turn a golden brown color. Cook until they are cooked through, and repeat with the remaining batter.
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Once done, remove the pakoras and set them aside.
Method for Punjabi Kadhi:
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In a separate bowl, whisk together 1 cup of hung curd (Greek yogurt), 3/4 cup of gram flour, 2-1/2 cups of lukewarm water, asafoetida, red chili powder, 1 teaspoon of turmeric powder, coriander powder, garam masala powder, and salt until everything is well combined and smooth.
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Transfer the kadhi mixture to a saucepan and place it over medium-high heat. Bring it to a brisk boil while continuously whisking. This step is crucial as it helps the yogurt, spices, and gram flour blend into a creamy texture.
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Allow the kadhi to boil vigorously for about 3 to 4 minutes, then reduce the heat to low and let it simmer for an additional 5 minutes. This simmering will allow the flavors to meld together while thickening the kadhi slightly.
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As the kadhi simmers, carefully add the prepared spinach pakoras into the mixture.
Preparing the Seasoning:
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In a small pan, heat 1 tablespoon of ghee over medium heat. Add the cumin seeds, mustard seeds, a cinnamon stick, and whole red chilies. Allow them to crackle and release their aromatic flavors.
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Add chopped onions and ginger to the pan, sautéing until the onions turn golden and tender.
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Finally, stir in the curry leaves and pour this seasoning mixture into the simmering kadhi. Mix well.
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Note: The kadhi will continue to thicken as the pakoras absorb some moisture. Adjust the consistency by adding more water if necessary. Taste and adjust the salt and spices according to your preference.
Once prepared, transfer the Palak Onion Kadhi Pakora to a serving bowl, garnishing it with freshly chopped coriander leaves for an added touch of flavor and color.
Serve your delicious Palak Onion Kadhi Pakora alongside warm Phulka, a vibrant Bhindi Masala (Okra in Spiced Gravy), and a refreshing Bean Sprout & Corn Salad for a wholesome Punjabi feast that will delight your senses and satisfy your hunger!
Indulge in this flavorful dish, and enjoy the wholesome goodness of spinach, gram flour, and yogurt, beautifully blended to create a symphony of taste and texture in every bite.
