Spinach Kadhi / Kadhi Palak (spinach curry with yogurt sauce)

Spinach Kadhi (Kadhi Palak)

For all my global friends, Kadhi (it is a Hindi word) is a spiced yogurt sauce thickened with Chickpea flour (gram flour/ besan). It is quick and easy comfort food in India, which is also very light, healthy and tasty. I have gone ahead and combined this light beauty with the more nutritious Spinach (Palak in Hindi), resulting in Spinach Kadhi. I am sure there are some people who may not like to have Spinach on its own – this could be one of the ways of getting this group to eat/like Spinach 🙂 ; I have already covered another way using Spinach Parantha,  Spinach Kofta Curry.

There are many versions of Kadhi popular in India – Rajasthani kadhi, Punjabi kadhi, Gujarati kadhi, kadhi with or without fritters (pakode), kadhi with or without onions, and so on and so forth. In my post today, I am covering the delicious simple Spinach Kadhi packed with the Iron, vitamins, minerals that come naturally through Spinach and Chickpea flour.

The ingredients for making Spinach Kadhi are :

  1. Yogurt : 1 cup
  2. Chickpea flour (Besan) : 2 Tbsp
  3. Spinach (Palak) : 1 cup
  4. Green Chilli : 3 (finely chopped)
  5. Ginger : 1/4 tsp (finely chopped)
  6. Red Chilli Powder : 1/4 tsp
  7. Turmeric Powder : 1/4 tsp
  8. Asafoetida : a pinch
  9. Cumin seeds : 1/2 tsp
  10. Mustard seeds (Rye) : 1/2 tsp
  11. Salt : to taste
  12. Water : 2 cup
  13. Oil : 1 tsp

Method :

Wash, rinse and chop the spinach. Keep it aside.

Take chickpea flour in a big bowl and gradually add yogurt to it. Beat it well so that there are no lumps. Now add 2 cups of water; mix well to make a smooth thin batter without any lumps.

Heat oil in a pan and do tempering with asafoetida, cumin seeds and mustard seeds. Then add green chillies, turmeric powder and sauté for a minute. Now add the chopped spinach and mix it well; cook covered for 2-3 minutes on a medium flame. Cook till spinach leaves become tender.

Add the yogurt-chickpea batter into the pan, stir continuously and cook on a high flame till it gets boiled (otherwise yogurt will curdle). When it starts to boil, add salt and red chilli powder and lower the flame. Cook for 10-12 minutes with occasional stirring.

Your healthy Spinach Kadhi is ready ! Serve hot this Spinach Kadhi with chapati, Parantha, naan or rice.

Insider Tips / Finer Points :

  • You may add onion and/or garlic as per your choice.

  • You may adjust spices according to your taste buds.

  • You may purée the spinach and add in the yogurt-chickpea flour batter and then make the kadhi; it will give a green colour to your Spinach Kadhi (I personally like finely chopped spinach floating in the kadhi, and so did not use this approach).

7 thoughts on “Spinach Kadhi / Kadhi Palak (spinach curry with yogurt sauce)

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