Ingredients

• 1/4 bunch - spinach (palak), cut into fine strips
• 1/2 kg - thick and slightly sour curd
• 1.5 cup - water
• 1 tbsp - besan (Bengal gram flour)
• 3 - red chillies
• 1 pinch - turmeric
• 2 sprigs - curry leaves
• 3 - green chillies
• 1 - 1/2 inch ginger
• 6 cloves - garlic
• Few sprigs of coriander, ground to a fine paste
• Salt to taste
• Few coriander leaves for garnishing
• 1 tbsp - oil

How to Make Palak ki Kadhi

• Heat the oil in a kadai, add red chillies, curry leaves and let the tempering crackle a little. Add the palak leaves and stir for 1/2 a minute and cover the kadai on a slow flame.
• Meanwhile, beat the curd along with the masala paste, turmeric and besan into a homogenous paste. Slowly add water.
• The palak would be half-cooked in about 5 minutes and then add the curd mixture and stir well.
• Now add the salt according to your taste. Let it be on the flame till a boil comes.
• Garnish with fresh coriander.
• Serve boiled rice and papad.