Palak kadhi- Palak Kadhi is a comforting curry made with fresh spinach leaves that is pureed and cooked along with yogurt curry. It is a favourite North Indian everyday dish that is perfect for summers as well as winters. This curry goes very well with rice and roti.

palak kadhi is made with fresh spinach leaves that are cooked first to remove the rawness and then pureed, it is then boiled along with a yoghurt and curd based gravy.

A usual tadka of hing, mustard seeds, cumin seeds and dry red chilli is poured over the kadhi and served hot. This makes it a perfect lunch dish that can be had along with your hot phulkas by the side.

For Rajasthani Version:

Palak kadhi is a popular Rajasthani dish. in Rajasthan, they make it a little runny and sour. I really love that version of kadhi too. if you want to make Rajasthani version

• Add a little more water in curd or use chaach ( buttermilk) to make kadhi.
• Use one-day-old buttermilk for the sourness
• always put salt in the end

Finally, I would like to suggest you few more recipes from my blog

• Kadhi Chawal- A Punjabi Delight
• Gujarati kadhi ( sweet and sour yoghurt curry)
• Gujarati Kadhi With Palak Pakoda
• Palak Corn- A Healthy Delight
• Aloo palak bhaji ( spinach and potato dry curry)

 

 

 

 

For kadhi :
1 cup curd
2 tbsp chickpea flour/ gram flour
1 tbsp tamarind paste

3 big green chillies
2 tbsp spinach paste
1 tsp Mustard seed
Salt as per taste
1/2 tsp red chilli powder
1/4 tsp Turmeric powder
1 tbsp sugar
1 tsp ginger grated
2 tsp ghee
2 big onion ‘ sliced’ ( optional )

Method

Beat curd adds gram flour in a bowl add chilli and turmeric powder beat it nicely and keep aside.
Heat ghee in a skillet add mustard seed, stir till crackle, add ginger and sliced onions.
Add curd mixture in it and cook till becoming thick add spinach paste, tamarind and sugar in it and cook for another 2-4 min.
Serve hot with rice or roti.