Palak Kadhi Recipe | Spinach Kadhi Recipe – A Rajasthani Delight
Introduction
Palak Kadhi is a unique variation of the classic Kadhi that brings a vibrant twist to your traditional meals. Originating from the rich culinary heritage of Rajasthan, this vegetarian dish is both comforting and packed with flavor. The fusion of creamy yogurt-based curry with the goodness of spinach makes it not only tasty but also nutritious. If you enjoy experimenting with different variations of your favorite dishes, this Palak Kadhi is an absolute must-try! It’s easy to make, and with the addition of fresh spinach puree, it gets a refreshing boost in flavor.
This dish features a smooth, velvety texture and a balance of spices, making it perfect for pairing with Indian flatbreads like Phulkas or a serving of Aloo Parwal Sukhi Sabzi. The final touch—a tempering of aromatic spices—adds a punch that elevates the flavor profile, making every bite a mouthwatering experience. If you’re in search of a delightful and wholesome meal, this Palak Kadhi will not disappoint.
Ingredients
For the Curry:
| Ingredient | Quantity |
|---|---|
| Curd (Yogurt) | 1 cup |
| Gram Flour | 2 tsp |
| Turmeric Powder | 1/2 tsp |
| Salt | To taste |
For Grinding:
| Ingredient | Quantity |
|---|---|
| Spinach | 1 cup |
| Green Chilli | 1 |
| Ginger | 1 inch |
| Cumin Seeds | 1 tsp |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Cumin Seeds | 1 tsp |
| Mustard Seeds | 1 tsp |
| Asafoetida | A pinch |
| Curry Leaves | 1 sprig |
| Dried Red Chillies | 2 |
| Oil | 2 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 15 g |
| Protein | 3 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sodium | 350 mg |
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Serves: 4
Instructions
Step 1: Prepare the Spinach Puree
To start making this delectable Palak Kadhi, first, take a pressure cooker and add the fresh spinach, green chilies, ginger, cumin seeds, and a little water (about 1/4 cup). Cook this mixture for 1 whistle on medium heat. Once the pressure releases automatically, open the cooker and blend the cooked mixture using a hand blender or regular blender until you get a smooth spinach puree. Set this aside for later use.
Step 2: Prepare the Kadhi Base
Next, take a saucepan and add 1 cup of curd (yogurt), 2 teaspoons of gram flour (besan), and 1/2 teaspoon of turmeric powder. Whisk it together thoroughly until the gram flour is completely dissolved and there are no lumps. Turn on the gas and add about 1/2 cup of water to this yogurt mixture, along with the prepared spinach puree. Stir everything well to combine.
Bring the mixture to a gentle boil on medium heat, stirring occasionally. Once the curry starts to boil, season it with salt according to your taste. After the curry thickens slightly, turn off the heat and set it aside.
Step 3: Tempering the Kadhi
In a separate small tempering pan, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds. Let them crackle and release their flavors. Then, add the curry leaves, a pinch of asafoetida, and 2 dried red chilies. Allow the tempering to cook for about 10 seconds, just enough to infuse the spices into the oil.
Step 4: Combine and Serve
Carefully pour the tempering over the prepared Palak Kadhi and mix it in gently to distribute the flavors. Your Palak Kadhi is now ready to serve!
Serving Suggestions
This Palak Kadhi pairs wonderfully with Aloo Parwal Sukhi Sabzi and Phulkas for a complete and satisfying lunch. The tangy yogurt and earthy spinach create a delightful contrast with the soft, fluffy Phulkas and mildly spiced Aloo Parwal Sabzi.
Tips & Variations:
- Thicker Kadhi: If you prefer a thicker Kadhi, you can increase the quantity of gram flour or let it cook for a longer period to allow it to reduce.
- Spicy Kadhi: For those who like a bit of extra heat, feel free to add more green chilies or even a pinch of red chili powder while making the curry.
- Vegan Version: You can replace the curd with dairy-free yogurt to make this dish suitable for vegans.
Conclusion:
Palak Kadhi is a deliciously comforting dish that combines the tanginess of yogurt with the wholesome goodness of spinach. It’s perfect for any occasion—whether it’s a weekday lunch or a special family gathering. Easy to prepare, yet rich in flavors, this dish brings a lovely spin on the traditional Kadhi. Try making it today and experience the unique flavors of Rajasthan right in your own kitchen. Enjoy!
