Palak ki Kadhi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.