Palak Kadhi Recipe – A Delicious Spinach Yogurt Curry
Palak Kadhi is a flavorful, creamy, and tangy dish from Rajasthani cuisine, perfect for a wholesome lunch. Made with fresh spinach and a spicy yogurt-based gravy, this dish is a must-try for anyone who loves vegetarian delights. The unique combination of tangy yogurt, gram flour (besan), and spices, along with the goodness of spinach, offers a delightful burst of flavors. Served with phulka or parathas, Palak Kadhi is a comforting meal that can be enjoyed by all.
Ingredients
| Ingredient | Quantity |
|---|---|
| Curd (Yogurt) | 1 cup |
| Gram flour (Besan) | 2 tsp |
| Turmeric powder | 1/2 tsp |
| Salt | As per taste |
| Spinach (Palak) | 1 cup |
| Green chili | 1 |
| Fresh ginger | 1 inch |
| Cumin seeds (Jeera) | 1 tsp |
| Mustard seeds (Rai) | 1 tsp |
| Asafoetida (Hing) | A pinch |
| Curry leaves (Kadhi Patta) | 1 sprig |
| Dry red chilies | 2 |
| Oil | For tempering |
Preparation Time
5 minutes
Cooking Time
25 minutes
Total Time
30 minutes
Servings
4 servings
Cuisine
Rajasthani
Course
Lunch
Diet
Vegetarian
Instructions
-
Cook the Spinach:
- Begin by washing the spinach thoroughly. Then, place it in a pressure cooker along with green chili, fresh ginger, cumin seeds, and a little water. Cook the mixture until the cooker releases 1 whistle. Once the pressure has been released naturally, open the cooker and blend the cooked spinach mixture into a smooth paste using a blender. Set the paste aside for later.
-
Prepare the Kadhi Base:
- In a saucepan, combine the curd (yogurt), gram flour (besan), and turmeric powder. Whisk it well until the mixture is smooth and free of lumps.
- Turn on the gas stove and add half a cup of water to this mixture. Add the spinach paste you prepared earlier. Stir well to combine all the ingredients. Let the kadhi boil for a few minutes. Once it starts boiling, add salt to taste and mix thoroughly. Turn off the heat.
-
Prepare the Tempering:
- For the tempering (tadka), heat some oil in a small frying pan or tempering pan.
- Add cumin seeds (jeera) and mustard seeds (rai) to the hot oil. Allow them to splutter for a few seconds.
- Next, add curry leaves (kadhi patta), asafoetida (hing), and dry red chilies to the pan. Stir-fry them for about 10 seconds, releasing all the fragrant aromas.
-
Combine the Tempering with Kadhi:
- Pour the prepared tempering into the kadhi and mix well. The sizzling sound of the tempering will add a burst of flavor to the dish.
-
Serve:
- Your delicious Palak Kadhi is ready! Serve it hot with steamed rice, phulkas, or parathas. It pairs wonderfully with dry vegetable dishes like Aloo Parwal (Potato and Pointed Gourd Dry Sabzi).
Tips for the Perfect Palak Kadhi:
- For a richer taste: You can add a small amount of cream to the kadhi once it’s cooked. This will give the dish a smooth, creamy texture.
- Adjust the spice level: You can control the heat by adjusting the number of green chilies and dry red chilies in the recipe.
- Consistency of kadhi: If the kadhi is too thick for your liking, you can always add more water to adjust the consistency.
Palak Kadhi is a nutritious and satisfying dish that combines the goodness of spinach with the creamy richness of yogurt. It’s a perfect addition to your lunch menu, offering a delightful mix of textures and flavors. Whether you’re serving it with hot rotis or fragrant rice, this Rajasthani delicacy is sure to become a favorite in your home. Enjoy this healthy, vegetarian dish and savor the comfort of home-cooked goodness!
