Palak Kadhi (Spinach cooked in yogurt gravy)

Dear all,

I am back with another of my favorite dishes but this time with a healthy twist!

Kadhi has been my favorite since childhood. The satisfaction of having sizzling hot kadhi with khichdi with papad and some spicy pickle is simply out of this world! Its a must to make kadhi atleast once a week in my house. The sour flavor of curd with gramflour and spices really perks up the mood. I love to sip it just as it is like a soup and satisfaction which I get is seriously beyond words. Its my comfort food!

It hardly takes 10 mins to prepare kadhi so whenever I am in hurry this is always on my mind. There are various versions of Gujarati Kadhi but I prepare it in my mom style. For me she is the best cook and no matter what I cannot get the same flavors as her hand. Love you mom!

I am not overly fond of green leafy vegetables and hence always on a look out of new ways to incorporate them in my diet. What better way then add these to my favorite kadhi! I have cooked Palak Dal and really liked it so I was fairly confident kadhi and palak would go well and boy they did! This is a whole meal in itself and I love to have it as a soup! Its healthy and delicious and hardly takes any time to prepare. so lets get started with the recipe

Palak Kadhi
Ingredients:-
1 cup curd (yogurt) preferably sour
2 cups of water
2 cups of spinach leaves cleaned and finely chopped
2 tbsp gram flour (besan)
2 green chilies slit in half
Salt to taste
1 tbsp jaggery
2 tbsp finely chopped fresh coriander leaves


For Tempering:-
2 tbsp ghee or clarified butter
1 tsp jeera (which I forgot to add :( )
a generous pinch of asafoetida (hing)
1 cinnamon stick
2 cloves
1 dry red chili

Procedure:-

• Beat besan, water and curd together well until there are no lumps, add in salt and beat once again and keep it aside
• In a pan heat ghee, add in jeera, cinnamon, cloves, red chili and hing.
• Now add in finely chopped spinach leaves, cover and cook for 4 to 5 mins.
• Once spinach is cooked, add in curd and besan mixture, green chilies and jaggery
• Cook in slow gas for 4 to 5 mins until it comes to a boil.
• Turn off the gas , sprinkle some fresh coriander leaves as garnish and serve hot with khichdi

Hope you all liked the recipe and do give it a try and let me know if you have any questions or doubts.
Until next time take care and stay healthy!

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