Palak Kadhi (Spinach Kadhi)

Kadhi is an excellent way of including yoghurt in the menu. A comfort food for many, kadhi has a different recipe is almost every state in India. Moreover, this recipe combines the goodness of spinach into a popular dish. It’s also a good substitute for daal for the diet conscious.

The kadhi tastes best when made with sour yoghurt. To make your yoghurt sour, keep it out of fridge for a couple of hours.

Palak Kadhi (Spinach Kadhi)

Preparation Time: 10 mins| Cooking Time: 15 mins| Serves 2

Ingredients

2 cups skimmed milk yoghurt

4 tbsps gram flour

1 cup spinach, coarsely chopped

1 onion, chopped

1 green chilli, chopped

1 tsp ginger paste

½ tsp cumin seeds

½ tsp mustard seeds

½ tsp fenugreek seeds

7-8 curry leaves

A pinch of asafoetida

½ tsp red chilli powder

¼ tsp turmeric powder

1 tsp sugar

Salt to taste

2 tbsp Olive oil

Method

Whisk together yoghurt, gram flour and 4 cups of water to make a smooth paste.

Heat oil in a deep pan or kadhai.

Add asafoetida, curry leaves, cumin, mustard and fenugreek seeds. When the seeds start to crackle; add the chopped green chillies, ginger paste and onions. Sauté for 5 minutes.

Add turmeric and red chilli powder and chopped spinach. Mix well and sauté for another 2-3 minutes.

Add the yoghurt mixture and cook on medium heat, stirring continuously till the mixture boils.

Once the mixture has boiled, reduce the heat to low. Add salt, sugar and simmer the kadhi for 10 minutes until it tickens. Stir occasionally.

Serve hot with steamed rice.

-Ashima Goyal Siraj

Ashima loves to play around in the kitchen. While necessity forced her into kitchen, she soon made it her haven. The thrill of being able to create something new and sharing it with others is what fuels her passion for cooking. The fact that her husband is a big foodie is just an added advantage. She believes that food is never just food; it’s story telling; it’s conversation. She blogs about her adventures in the kitchen at http://www.myweekendkitchen.in/