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Palak Kadhi Recipe | Spinach Kadhi

Palak Kadhi Recipe Step By Step Instructions
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Palak Kadhi Recipe | Spinach Kadhi
4.9 (97.78%) 9 votes

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.

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. Adding Spinach to the curry not only imparts a unique taste to the dish but also increases its health quotient.

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.

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.

Also see more Indian Vegetarian Curries recipes like Punjabi Kadhi Pakora and Gatte Ki Sabzi.

Suggested Recipe Collections :

Servings: 4

CategoryMain Course

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)

Calories99

Fat4g

Carbohydrates: 15g

Protein: 2g

Ingredients For Palak Kadhi Recipe

For the kadhi

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

For the tempering

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

Step By Step Instructions With Photos for Palak Kadhi Recipe

  • Take 1 cup Curd (Yogurt) in a bowl along with 4-5 cups of water and whisk it.

  • Add Besan (Gram Flour) to the bowl. Mix well so that there are no lumps in the besan.

  • Heat the oil in a deep heavy bottomed pan and add Rai (Mustard Seeds) and let it crackle. Then add Jeera (Cumin Seeds), Methi Dana (Fenugreek seeds) and Heeng (Asafoetida). Fry for a few seconds

  • 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.

  • Add chopped Spinach Leaves (Palak) to the pan

  • Cook for 2-3 minutes till the leaves wilt and become soft. Then add salt to the pan.

  • Add the besan-curd mixture to the pan.

  • 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.

  • 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.

  • Add crushed Garlic (Lahsun) and dried whole red chili to the pan and fry for a few seconds.

  • Add Red Chilli powder and allow it to simmer for few seconds. Pour this tadka over the Palak kadhi and mix it well.

  • Delicious Palak Kadhi is ready. Serve it hot with rice or chapati.

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