Palak Onion Kadhi Pakora Recipe
Palak Onion Kadhi Pakora is a delicious and comforting North Indian dish, particularly popular in Punjabi cuisine. It features a rich yogurt-based curry (kadhi) that is simmered with aromatic spices like coriander, cumin, and garam masala. This kadhi is made even more special with crispy, flavorful spinach and onion pakoras (dumplings) that are gently dunked into the curry, soaking up its flavors while retaining their crisp texture.
This dish is traditionally served with steaming hot rice or Tawa paratha for a satisfying and wholesome meal. The combination of spicy, tangy kadhi with crispy pakoras makes it a perfect dish for lunch or dinner.
Recipe Overview
- Cuisine: Punjabi
- Course: Lunch
- Diet: Vegetarian
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Serves: 4
Ingredients
For the Spinach Pakoras
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1/2 cup (50g) |
| Spinach (finely chopped) | 50g |
| Onion (chopped) | 1 medium |
| Red Chilli powder | 1/2 tsp |
| Turmeric powder (Haldi) | 1/2 tsp |
| Green Chilli (chopped) | 1 |
| Enos Fruit Salt | 1/2 tsp |
| Oil (for pan frying) | As needed |
For the Punjabi Kadhi
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 3/4 cup |
| Hung Curd (Greek Yogurt) | 1 cup |
| Lukewarm Water | 2-1/2 cups |
| Turmeric powder (Haldi) | 1 tsp |
| Red Chilli powder | 1/2 tsp |
| Coriander Powder (Dhania) | 1/2 tsp |
| Garam masala powder | 1/2 tsp |
| Asafoetida (hing) | 1 pinch |
| Salt | To taste |
For Seasoning
| Ingredient | Quantity |
|---|---|
| Cumin seeds (Jeera) | 1/4 tsp |
| Green Chilli (slit) | 1 |
| Curry leaves | 1 sprig |
| Ghee | 1 tbsp |
| Fresh Coriander (Dhania) Leaves | Few, chopped |
| Salt | To taste |
Instructions
Making the Spinach Pakoras
-
Prepare the Pakora Batter: In a large bowl, combine the gram flour (besan), finely chopped spinach, chopped onion, red chilli powder, turmeric powder, chopped green chilli, and Enos fruit salt. Mix well. Gradually add just enough water to form a thick batter—be careful not to make it too runny.
-
Cook the Pakoras: Heat a kuzhi paniyaram pan or a non-stick pan over medium heat. Add a teaspoon of oil into each cavity of the pan. Once the oil is hot, spoon the pakora batter into each cavity, filling them up slightly. Cover the pan with a lid and let the pakoras steam-cook for a few minutes until the top appears cooked.
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Flip and Fry: Once the tops of the pakoras are steamed, flip them carefully to cook the other side. Continue cooking on medium heat until they turn golden brown and crispy all over. Remove them from the pan and set aside. Repeat this process with the remaining batter.
Making the Punjabi Kadhi
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Prepare the Kadhi Base: In a large mixing bowl, whisk together the hung curd (Greek yogurt), gram flour, turmeric powder, red chilli powder, coriander powder, garam masala powder, and salt. Add lukewarm water and whisk until smooth and well combined.
-
Cook the Kadhi: Pour the yogurt and gram flour mixture into a saucepan. Heat it over medium-high flame, stirring continuously to prevent lumps. Bring the kadhi to a brisk boil. Continue whisking as it boils to help the gram flour and yogurt blend together smoothly into a creamy texture. Allow it to boil for 3-4 minutes.
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Simmer for Flavor: Once it has come to a boil, reduce the heat to low and simmer the kadhi for another 5 minutes. This allows the spices to infuse the curry, and the consistency of the kadhi thickens slightly.
-
Add Pakoras: Gently add the prepared spinach pakoras into the simmering kadhi. Let them soak in the curry for about 5-10 minutes, allowing the pakoras to absorb the flavors while maintaining their crispy exterior. If the kadhi is too thick, adjust the consistency by adding a little more water.
Making the Seasoning
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Prepare the Seasoning: In a separate pan, heat ghee over medium heat. Add the cumin seeds, green chilli (slit), curry leaves, and let them crackle. Then, add chopped onions and ginger, sautéing them until the onions turn golden and tender.
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Finish the Kadhi: Once the seasoning is ready, pour it over the simmering kadhi with pakoras. Stir gently to combine the flavors. Taste and adjust the salt or spice levels as needed.
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Garnish and Serve: Transfer the Palak Onion Kadhi Pakora to a serving bowl. Garnish with fresh chopped coriander leaves.
Serving Suggestions
Palak Onion Kadhi Pakora pairs wonderfully with phulka (soft flatbreads), tawa paratha, or steamed rice. For a complete meal, you can also serve it alongside Bhindi Masala (okra curry) and Bean Sprout & Corn Salad for a nutritious and satisfying lunch.
Enjoy the flavors of this comforting and delicious Punjabi dish, a true crowd-pleaser with its crispy pakoras and aromatic yogurt curry.
Nutrition Information (Per Serving)
| Nutrient | Quantity |
|---|---|
| Calories | ~210 kcal |
| Protein | 6g |
| Carbohydrates | 35g |
| Fiber | 4g |
| Fat | 6g |
| Sodium | 250mg |
| Cholesterol | 10mg |
This dish offers a balanced mix of protein from the gram flour and yogurt, along with fiber from the spinach and a healthy dose of vitamins and minerals from the spices. It’s a great vegetarian option for a satisfying meal.
Whether you’re craving a comforting lunch or looking to impress guests with a classic Punjabi recipe, Palak Onion Kadhi Pakora is a fantastic choice. Its rich, spiced yogurt curry and crispy pakoras will surely become a favorite in your kitchen!
