Its a long time that I have shared any recipe and I was wondering what shall I share this time around, I thought why not share something which I made recently.
I had some excess yogurt at home and I had bought Spinach to make Palak Paneer, but when I asked my partner if he fancies having palak paneer, he did not sound too excited about it. Immediately I thought I can make “Palak Kadhi / Spinach Kadhi” (पालक की कढ़ी). It was like killing three birds in a go. 1. I can use yogurt, 2. I can use my spinach and lastly it gives me a good meal too.
So here I am with my latest recipe of Spinach Kadhi. This one is again a simple recipe, however making good Kadhi is bit tricky. Many people get problem that when the yogurt / curd is added, it splutters, leaving an ugly texture and undesired taste. The key to good Kadhi is constant stirring when adding yogurt. I will strongly recommend that you try out on smaller portions first (if you trying for first time).
This Palak kadhi is also a good way to feed green too (or well I would like to have this wishful thinking). This Kadhi is pretty similar to Punjabi Pakode Wali Kadhi except that here those dumplings / pakoda is not added rather spinach is adding. Since no dumplings, it makes the cooking relatively easier.
First of all wash and chop spinach. I used baby spinach so I didn’t chopped them but if you using big leaf spinach leaves then chop them into 2-3 pieces.
Whisk the yogurt for 1-2 minutes to make it smooth and creamy. If your yogurt is not sour, you can add amchur powder to it now and then add gram flour/ Besan to it and again whisk it so that it is completely mixed in yogurt without forming any lumps.
Take a big wide open Kadhai/pan and put it on medium flame. Keep water and whisked yogurt ready by your side. Now add oil to the pan and when it's warm add asafoetida, fenugreek seeds and cumin seeds. Once they splutter add 2-3 dried red chilli and onions and fry them till they are pinkish brown in colour.
Add spinach and sauté for 2 minutes. Now add turmeric powder, coriander powder and red chilli powder to it and sauté for 1 minute.
Add the whisked yogurt with one hand and continuously stir it with other hand and increase the flame to high. Don't stop stirring anytime otherwise your yogurt will curdle and your kadhi would be spoilt. Add water and continuously stir it till it gets first boil. After first boil, lower the heat and let it cook for 7-8 minutes.
Now add salt to the kadhi and let it cook for 3-4 minutes more. Add garam masala now and switch off the flame.
Now for tempering take 1 teaspoon oil in a big spoon or ladle and heat it. Add rest of the dried red chilli and Kashmiri mirch powder. Fry them for one minute and add to the kadhi.
Serve your kadhi hot and enjoy with rice or roti.
You can add pakoras too in this kadhi. For that refer to my other punjabi kadhi recipe.
Kadhi tastes superb when made in mustard oil.
Adding amchur powder is entirely your choice if you like your kadhi to be sour.