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Palak Kadhi Recipe Step By Step Instructions

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

Recipe Info

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Category Main Course
Cuisine Indian

Nutrition

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

Ingredients For Palak Kadhi Recipe | Spinach Kadhi
 

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)
    Palak Kadhi Recipe Step By Step Instructions 1
  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)
    Palak Kadhi Recipe Step By Step Instructions 2
  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)
    Palak Kadhi Recipe Step By Step Instructions 3
  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)
    Palak Kadhi Recipe Step By Step Instructions 4
  5. Add chopped spinach leaves (palak) to the pan
    250 gm Spinach Leaves (Palak)
    Palak Kadhi Recipe Step By Step Instructions 5
  6. Cook for 2-3 minutes till the leaves wilt and become soft. Then add salt to the pan.
    1 Teaspoon Salt
    Palak Kadhi Recipe Step By Step Instructions 6
  7. Add the besan-curd mixture to the pan.
    Palak Kadhi Recipe Step By Step Instructions 7
  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.
    Palak Kadhi Recipe Step By Step Instructions 8
  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)
    Palak Kadhi Recipe Step By Step Instructions 9
  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
    Palak Kadhi Recipe Step By Step Instructions 10
  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
    Palak Kadhi Recipe Step By Step Instructions 11
  12. Delicious Palak Kadhi is ready. Serve it hot with rice or chapati.
    Palak Kadhi Recipe Step By Step Instructions