Palak Kadhi Recipe – Spinach Yogurt Curry (Rajasthani)
Description:
Palak Kadhi, also known as Spinach Yogurt Curry, is a soulful and flavorful dish from the heart of Rajasthan. This comforting vegetarian curry blends fresh spinach leaves with a smooth, creamy yogurt-based gravy. The spinach is first cooked to remove its rawness, pureed into a silky paste, and then simmered in a spiced yogurt mixture to create a hearty, nutritious meal. Perfect for a light lunch or as a side dish, Palak Kadhi pairs wonderfully with roti, phulka, or rice.
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Ingredients for Palak Kadhi
| Ingredients | Quantity |
|---|---|
| For Kadhi: | |
| Curd (Dahi / Yogurt) | 1 cup |
| Gram flour (besan) | 2 teaspoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Ingredients to Grind: | |
| Spinach (Palak) | 1 cup |
| Green Chilli | 1 |
| Ginger (1-inch piece) | 1 |
| Cumin seeds (Jeera) | 1 teaspoon |
| For Tempering (Tadka): | |
| Cumin seeds (Jeera) | 1 teaspoon |
| Mustard seeds (Rai / Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry leaves | 1 sprig |
| Dry Red Chilli | 2 |
| Oil | 2 teaspoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | ~3g |
| Carbohydrates | ~8g |
| Fat | ~9g |
| Fiber | ~2g |
| Sodium | ~300mg |
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Serves: 4
Instructions
-
Pressure Cook the Spinach:
Begin by pressure cooking the spinach, green chilies, ginger, and cumin seeds. Add a little water (about 1/4 cup) and cook on medium heat for 1 whistle. Once done, let the pressure release naturally. -
Grind the Spinach Paste:
After the pressure is released, transfer the cooked ingredients into a blender. Grind them into a smooth paste and set it aside. -
Prepare the Kadhi Base:
In a saucepan, combine the curd (yogurt), gram flour (besan), and turmeric powder. Whisk them together until the mixture is smooth and free from lumps. -
Cook the Kadhi:
Place the saucepan over medium heat and gradually add about 1/2 cup of water to the yogurt mixture. Then, add the spinach puree and whisk everything well. Continue to cook the kadhi, stirring occasionally, until it comes to a gentle boil. Once it starts to boil, add salt to taste and then turn off the heat. -
Temper the Kadhi (Tadka):
In a small tadka pan, heat 2 teaspoons of oil. Add cumin seeds and mustard seeds, letting them splutter for a few seconds. Next, add curry leaves, asafoetida (hing), and dry red chilies. Saute for another 10-15 seconds until the spices release their fragrance. -
Add the Tadka to the Kadhi:
Pour the prepared tadka (tempering) into the kadhi and mix it in thoroughly. This step adds a burst of flavor and aroma to the dish. -
Serve:
Serve the Palak Kadhi hot, paired with Phulka, Aloo and Capsicum Sabzi, and a refreshing serving of Aamras (mango pulp) for a complete meal.
Enjoy the comforting, nutritious Palak Kadhi as part of your everyday lunch or dinner!
Tips and Variations:
- For a richer version, you can add a few tablespoons of fresh cream or coconut milk to the kadhi after boiling.
- Adjust the spiciness according to your preference by adding more or fewer green chilies in the grinding step.
- If you prefer a slightly thicker kadhi, you can add a little more gram flour (besan).
- You can also experiment by adding other leafy greens like fenugreek (methi) or mustard greens (sarson) for variation in flavor.
Serving Suggestions:
- Phulka or Chapati for a wholesome, traditional meal.
- A side of Aloo and Capsicum Sabzi to complement the tangy flavors of the kadhi.
- Aamras (Mango Pulp) serves as a refreshing and sweet finish to the meal.
Palak Kadhi brings a touch of Rajasthan’s homey flavors to your table, perfect for both family meals and casual gatherings.
