Palak Kadhi | पालक की कढी । Punjabi Besan Palak Kadhi | Spinach Curd Curry | Nisha Madhulika | TedhiKheer

Spinach Yoghurt Curry - Dahi Besan Palak Kadhi
Ingredients

Spinach (पालक) – 250 grams
Curd (दही) – 1.5 cup (300 gm)
Chickpea flour (बेसन) - ½ cup (50 to 60 gms)
Oil (तेल)– 2 tbsp
Asafoetida (हिंग) – 1/2 pinch
Cumin seeds (जीरा) - ½ tsp
Turmeric powder (हल्दी पाउडर) - ¼ tsp
Red chilly powder (लाल मिर्च पाउडर) - ¼ tsp
Green chilies (हरी मिर्च) - 2 (finely chopped)
Salt (नमक) – 1 tsp or to taste


Directions

Getting ready:

1. Take 250 gms spinach. Pluck the leaves and discard stalk. Wash the leaves twice with water and place in a colander for excess water to drain out completely and dry the leaves. Make a bunch of the leaves and chop it.

Making:

2. Preheat a pan and add 1 tbsp oil to it. When the oil is hot add ½ tsp cumin seeds to it and sauté for a while. Add ½ pinch asafoetida and reduce the flame. Also add ¼ tsp turmeric powder, ½ tsp ginger paste, 2 finely chopped green chilies and sauté the masala.
3. Add chopped spinach leaves to the masala and mix well. Also add 1 cup water.Cover and let the spinach simmer for 1 to 2 minutes until it gets tender.
4. Meanwhile, prepare the batter. For this, take ½ cup chickpea flour in a big bowl and add 1.5 cups of curd. Keep whisking the batter till the lumps dissolves completely. Batter is now ready. Add 3 more cups of water into it and stir to mix it really well.
6. 3 minutes are over,spinach is cooked well. add the prepared batter to the spinach and keep stirring constantly until the kadhi starts simmering. Keep stirring the kadhi constantly. After the kadhi simmers, reduce the flame and let it cook for 10 to 12 minutes.
7. Add ¼ tsp red chilly powder to the kadhi. add 1 tsp salt or to taste. Mix well and let the kadhi simmer. Let the kadhi cook for 10 to 12 minutes on low flame. Keep stirring at regular intervals.
8. For tempering, place a small pan on flame and pour 1 tsp oil into it. When the oil gets heated, add less than ¼ tsp cumin seeds and less than ¼ tsp red chilly powder into it. Turn off the flame. Tempering is ready. Turn off the flame and pour this tempering over the kadhi.

Serving:
9. Enjoy this tangy and lip-smacking spinach kadhi with the tempering. Serve this devouring spinach kadhi steaming hot along with chapatti, parantha, naan or rice. Enjoy! This much quantity of kadhi is sufficient for 3 to 4 members.

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