Take 1 cup curd (yogurt) in a bowl along with 4-5 cups of water and whisk it.
1 Cup Plain Curd (Yogurt)
Add besan (gram flour) to the bowl. Mix well so that there are no lumps in the besan.
1.5 Tablespoons Besan (Gram Flour)
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)
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)
Add chopped spinach leaves (palak) to the pan
250 gm Spinach Leaves (Palak)
Cook for 2-3 minutes till the leaves wilt and become soft. Then add salt to the pan.
1 Teaspoon Salt, or to taste
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.
1 Teaspoon Rai (Black Mustard Seeds), 1 Pinch Heeng (Asafoetida), 2 Teaspoon Ghee (Clarified Butter), 1 Teaspoon Cumin Seeds (Jeera)
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
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
Delicious Palak Kadhi is ready. Serve it hot with rice or chapati.