Palak Kadhi is a traditional, wholesome, and flavorful Rajasthani dish that combines the goodness of spinach with tangy yogurt to create a comforting curry. This recipe is perfect for those looking for a nutritious vegetarian dish that is light yet satisfying. The combination of spices and the rich, creamy texture of the yogurt-based curry will surely make this dish a favorite on your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 1 cup |
| Gram Flour (Besan) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Spinach (Palak) | 1 cup |
| Green Chilli | 1 |
| Ginger (1-inch piece) | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry Leaves | 1 sprig |
| Dry Red Chilli | 2 |
| Sunflower Oil | As needed for tempering |
Preparation Time
- 5 minutes
Cooking Time
- 25 minutes
Total Time
- 30 minutes
Servings
- 4 servings
Cuisine
- Rajasthani
Course
- Lunch / Dinner
Diet
- Vegetarian
Instructions
Step 1: Pressure Cook the Spinach Mixture
- Begin by placing the spinach, green chilli, ginger, and cumin seeds into a pressure cooker with a little water (just enough to cover the ingredients).
- Close the lid and cook on medium heat for 1 whistle. Let the pressure release naturally.
- Once the pressure is released, transfer the cooked ingredients into a blender and blend them into a smooth paste. Set this aside.
Step 2: Prepare the Kadhi Base
- In a saucepan, whisk together the curd (yogurt), gram flour (besan), and turmeric powder until smooth and well combined.
- Place the saucepan over medium heat, add about 1/2 cup of water to the mixture, and also add the pureed spinach paste.
- Whisk everything together and bring it to a gentle boil.
- Once the kadhi comes to a boil, add salt to taste and then turn off the heat.
Step 3: Temper the Kadhi
- In a small tadka pan, heat some sunflower oil.
- Add cumin seeds and mustard seeds to the hot oil, allowing them to splutter for a few seconds.
- After that, add the curry leaves, asafoetida (hing), and dry red chillies. Saute for another few seconds until the curry leaves become crisp and aromatic.
- Pour this tempering over the simmered kadhi and stir well to combine all the flavors.
Step 4: Serve
- Your Palak Kadhi is ready to be served. Enjoy it with hot phulkas (Indian flatbread), a side of Aloo and Capsicum Sabzi (potato and capsicum stir-fry), and a refreshing serving of Aamras (mango pulp) for a complete and satisfying meal.
Tips for Best Results
- Spinach: You can use fresh spinach for this recipe, but if fresh spinach is not available, you can also use frozen spinach. Just make sure to defrost and squeeze out excess water before using.
- Curd (Yogurt): Use fresh, thick curd for a rich and creamy texture. If the curd is too runny, it may make the kadhi thin and less creamy.
- Tempering: The tempering adds a wonderful depth of flavor to the kadhi, so don’t skip this step. Feel free to adjust the amount of asafoetida (hing) to your taste if you prefer a more pronounced flavor.
- Variations: You can add other greens like methi (fenugreek) or moringa leaves for a different twist to this dish.
This Palak Kadhi makes for a nutritious, satisfying, and comforting dish that can be paired with a variety of Indian bread or rice. Its smooth texture, combined with the tangy yogurt and earthy spinach, offers a beautiful balance of flavors that is a hallmark of Rajasthani cuisine. Enjoy this simple yet delicious curry with your loved ones for a wholesome meal!