Palak Kadhi is an Indian main course dish made with fresh spinach leaves cooked with curd and besan (gram flour) curry. It is flavored with Indian spices and tempered with fried garlic & red chilis.

Traditionally Kadhi is a dish consisting of a thick gravy based on besan (chickpea flour) and often contains vegetable fritters called pakoras. Palak Kadhi uses freshly cut spinach leaves instead of fritters.

Palak kadhi is a comfort food and a piping hot bowl of the kadhi can be enjoyed just like a soup. Palak kadhi provides a welcome change in menu especially from the daily routine of eating dal and vegetable.

Rich in nutrients

Since the kadhi is made from a base of chickpea flour and curd, it is a really good source of proteins. Adding spinach to the curry not only imparts a unique taste to the dish but also increases its health quotient.

Spinach is a healthy leafy vegetable packed with nutrients, antioxidants and minerals. It is considered beneficial for skin, hair & bones, as well as for improving blood glucose control in people with diabetes.

Serving suggestions

Palak kadhi tastes scrumptious with steamed rice or jeera rice (cumin rice) and also pairs well with Indian breads like chapatis and poori. Kadhi chawal (rice) is one of the most popular meal in northern and western parts of India.

To make Palak Kadhi at home follow the detailed step by step recipe with photos posted below.

See more related recipes like:

• Punjabi Kadhi Pakora
• Kala Chana Kadhi
• Gatte Ki Sabzi
• Dahi Aloo
• Besan Mirch

Suggested recipe collections

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• Indian Curry Recipes | List of 40 Indian Vegetarian Gravies
• Indian Sabzi Recipes | 21 Dry Vegetables | Sookhi Sabji
• Rajasthani Food | 24 Authentic Veg Rajasthani Recipes
• Besan Recipes | 28 Veg Gram Flour or Chickpea Flour Recipes

Palak Kadhi Recipe | Spinach Kadhi

Palak Kadhi or Spinach kadhi is an Indian dish made with fresh Spinach leaves cooked in a spicy curry of Curd and Besan (Gram Flour).

4.78 from 63 votes

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Recipe Info

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings 4

Category Main Course

Cuisine Indian

Nutrition

Calories: 99kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g

Ingredients For Palak Kadhi Recipe | Spinach Kadhi

 

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For the kadhi

• ▢ 250 gm Spinach Leaves (Palak)
• ▢ 1 Cup Plain Curd (Yogurt)
• ▢ 1.5 Tablespoons Besan (Gram Flour)
• ▢ 1 Teaspoon Rai (Black Mustard Seeds)
• ▢ 1 Teaspoon Cumin Seeds (Jeera)
• ▢ 1 Teaspoon Fenugreek Seeds (Methi Dana)
• ▢ 1 Pinch Heeng (Asafoetida)
• ▢ 1 Teaspoon Red Chilli Powder
• ▢ 1/2 Teaspoon Turmeric Powder (Haldi)
• ▢ 1 Teaspoon Salt
• ▢ 1 Tablespoon Cooking Oil

For the tempering

• ▢ 1 Teaspoon Rai (Black Mustard Seeds)
• ▢ 1 Teaspoon Cumin Seeds (Jeera)
• ▢ 1 Pinch Heeng (Asafoetida)
• ▢ 1 Tablespoon Garlic cloves (Lahsun) or paste
• ▢ 2 Whole Dried Red Chillies
• ▢ 2 Teaspoon Ghee (Clarified Butter)

Step By Step Instructions for Palak Kadhi Recipe | Spinach Kadhi

 

1. Take 1 cup curd (yogurt) in a bowl along with 4-5 cups of water and whisk it.
   1 Cup Plain Curd (Yogurt)
   
2. Add besan (gram flour) to the bowl. Mix well so that there are no lumps in the besan.
   1.5 Tablespoons Besan (Gram Flour)
   
3. Heat the oil in a deep heavy bottomed pan and add rai (mustard seeds) and let it crackle. Then add jeera (cumin seeds), methi aana (fenugreek seeds) and heeng (asafoetida). Fry for a few seconds
   1 Teaspoon Rai (Black Mustard Seeds), 1 Teaspoon Cumin Seeds (Jeera), 1 Teaspoon Fenugreek Seeds (Methi Dana), 1 Pinch Heeng (Asafoetida)
   
4. Add red chilli powder & turmeric powder and cook for few seconds. I have not added garlic at this stage as I had made this dish for Govardhan Pooja and wanted to keep a portion of palak kadhi without garlic for the prasad. I have added these ingredients in the tadka at the end, but you can add at this stage as well.
   1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi)
   
5. Add chopped spinach leaves (palak) to the pan
   250 gm Spinach Leaves (Palak)
   
6. Cook for 2-3 minutes till the leaves wilt and become soft. Then add salt to the pan.
   1 Teaspoon Salt
   
7. Add the besan-curd mixture to the pan.
   
8. Stir continuously till the kadhi mixture comes to a boil. After it boils, switch to low heat and cook for about 30 minutes stirring occasionally.
   
9. For the tempering, heat desi ghee (Indian clarified butter) in a pan over medium flame. Add rai (mustard seeds) and let it crackle. Then add jeera (cumin seeds) and hing (asafoetida) and cook for a few seconds on low heat.
   1 Teaspoon Rai (Black Mustard Seeds), 1 Pinch Heeng (Asafoetida), 2 Teaspoon Ghee (Clarified Butter), 1 Teaspoon Cumin Seeds (Jeera)
   
10. Add crushed garlic (lahsun) and dried whole red chili to the pan and fry for a few seconds.
    1 Tablespoon Garlic cloves (Lahsun) or paste, 2 Whole Dried Red Chillies
    
11. Add red chilli powder and allow it to simmer for few seconds. Pour this tadka over the Palak kadhi and mix it well.
    1 Teaspoon Red Chilli Powder
    
12. Delicious Palak Kadhi is ready. Serve it hot with rice or chapati.
    

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