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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 mins
Cook Time 35 mins
Total Time 40 mins
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 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 for Palak Kadhi Recipe | Spinach Kadhi
 

  • 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
  • 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
  • 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 Black Mustard Seeds (Rai), 1 Teaspoon Jeera (Cumin Seeds), 1 Teaspoon Fenugreek Seeds (Methi Dana), 1 Pinch Asafoetida (Heeng)
    Palak Kadhi Recipe Step By Step Instructions 3
  • 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
  • Add chopped spinach leaves (palak) to the pan
    250 gm Spinach Leaves (Palak)
    Palak Kadhi Recipe Step By Step Instructions 5
  • Cook for 2-3 minutes till the leaves wilt and become soft. Then add salt to the pan.
    1 Teaspoon Salt, or to taste
    Palak Kadhi Recipe Step By Step Instructions 6
  • Add the besan-curd mixture to the pan.
    Palak Kadhi Recipe Step By Step Instructions 7
  • 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
  • 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 Black Mustard Seeds (Rai), 1 Pinch Heeng (Asafoetida), 2 Teaspoon Ghee (Indian Clarified Butter), 1 Teaspoon Jeera (Cumin Seeds)
    Palak Kadhi Recipe Step By Step Instructions 9
  • 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 (Sookhi Lal Mirch)
    Palak Kadhi Recipe Step By Step Instructions 10
  • 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
  • Delicious Palak Kadhi is ready. Serve it hot with rice or chapati.
    Palak Kadhi Recipe Step By Step Instructions