Easy to make, HEALTHY palak kadhi recipe! It's made with spinach leaves hence the name 'spinach kadhi'. Kadhi is yogurt based thin gravy and lightly spiced with green chilies and whole spices.
Spinach Kadhi Recipe
This spinach kadhi has mild spicy taste. If you prefer more spicy then add few slit green chilies in the kadhi while it was simmering.
On regular basis, I usually make gujarati kadhi to go with my gujarati khichdi or rice. One day I had very few palak leaves left after making palak methi muthia. And I was just thinking what should I do and I did not get any idea. That time mother-in-law came to a rescue and she told me to add in the kadhi. This is how this palak ki kadhi recipe born in my kitchen.
After having same recipes on daily basis, you may get bored. Give this a different kadhi recipe a try for a change.
To make it QUICK recipe, I have used chopped spinach. But if you want beautiful looking green color kadhi, you can add pureed spinach instead.
How to make palak kadhi?
1) Take yogurt, besan and salt in a bowl.
2) Whisk very well, so there are no lumps.
3) Add water and mix well. You can use hand blender to mix, so there are no lumps at all.
4) Take this mixture into a pan. For the photo purpose, I have made yogurt mixture in separate bowl. You can mix in the saucepan or patila itself in which you are going to cook.
5) Turn the heat on medium and let it come to a boil and simmer for 4-5 minutes. Do stir every two minutes. If you forget and do not stir, yogurt may get separated. Or kadhi may overflow from the pan. So stay right there and stir every once in awhile.
6) While keeping an eye on simmering kadhi, on another stove heat the oil in a pan for tempering. Once hot add cumin seeds and let them sizzle.
7) Then add cloves, cinnamon stick and dried red chili. Saute for 30-40 seconds.
8) Now add chopped green chilies and saute for 30 seconds. You can add ginger paste at this time. I have made without ginger since my in-laws don’t eat ginger.
9) Now add chopped spinach and a small pinch of salt.
10) within few minutes, it will starts to wild down.
11) Once cooked and wilted, add this to the simmering kadhi.
12) Mix well and turn off the stove.
Palak kadhi is ready to serve. If not serving right away then keep it covered, so it stays warm till the time of serving.
Serving suggestions: Serve palak ki kadhi with plain rice or khichdi like moong dal khichdi or masala khichdi or oats khichdi. It can be served with roti or paratha as well.
📋 Recipe Card
Palak kadhi recipe (Spinach kadhi)
Ingredients
For palak kadhi:
- ½ cup Plain yogurt
- 1 tablespoon Besan (gram flour)
- Salt to taste
- 1 ¼ cups Water
For tempering:
- 1 ½ tablespoons Oil
- ½ teaspoon Cumin seeds
- 2 Cloves
- ½ inch Cinnamon stick
- 1 Dried red chilies
- 1 Green chili chopped finely
- 15-20 leaves or or ¾ cups Spinach (Palak) chopped
Instructions
Making palak kadhi recipe:
- Take yogurt, besan and salt in a bowl. Whisk very well, so there are no lumps.
- Add water and mix well. You can use hand blender to mix, so there are no lumps at all.
- Take this mixture into a pan. Turn the heat on medium and let it come to a boil
- and simmer for 4-5 minutes. Do stir every two minutes.
Making tempering:
- While keeping an eye on simmering kadhi, on another stove heat the oil in a pan for tempering. Once hot add cumin seeds and let them sizzle.
- Then add cloves, cinnamon stick and dried red chili. Saute for 30-40 seconds.
- Now add chopped green chilies and saute for 30 seconds.
- Now add chopped spinach and a small pinch of salt.
- within few minutes, it will starts to wild down.
- Once cooked and wilted, add this to the simmering kadhi.
- Mix well and turn off the stove.
Sadaf
I love karhi but never tried it with spinach. I will definitely try this especially since since it's much healthier than the one with deep fried pakoras.