Thursday, 13 March 2014

Palak Kadhi [Spinach in yogurt gravy]

Spinach..Popeyes favorite munch is a really a jolly good fella.The fun part about spinach is that it blends in well with flavors.
It doesn't overpower any dish with its own flavor ,and does add on texture and feel to the dish.
The range of recipes which can add in spinach without changing the balance of flavor yet adding to taste immensely is vast.
Be it Indian recipes,Chinese ,Continental..Spinach is super versatile.

This leafy vegetable is a staple in our home.I buy spinach quite regularly ,almost once a week.And I make the dishes in bulk ,as my family is a spinach loving family :)

I make Pulao,dal,stir fry ,palak paneer and other subjis with spinach. While looking for a change,i stumbled upon a yummy recipe from Nisha Madhulika.Palak ki

Its simple,tasty and gentle on the tummy.Goes well with rice ,roti and puri.

Palak/Spinach------------ 1big  bunch ,washed and chopped fine
Sour curd-----------------1 and 1/2 cups
Chickpea flour/besan---8 to 12 tbsp
Green Chilly--------------2 to 3 chopped
Turmeric /Haldi--------1/2 tsp
Asfoetida /Hing------a big pinch
Jeera/Cumin---------1/2 tsp
Water-----------------2 cups
Salt-------------------to taste
Coriander leaves-----for garnishing

Love to set curd in the beautiful pot I got from Udaipur.

Wash and Chop the spinach  and keep aside.

 In a kadai, heat 1 tbsp oil and  splutter the jeera  add a big pinch of asfoetida , green chilly  and the turmeric.
Add the chopped spinach and stir well.
Cover and cook  till the spinach  is soft.
Meanwhile mix 1 and 1/2 cups of sour curd with 8 to 12 tbsp of besan and 2 cups of water.Mix well and make sure there are no lumps.
When the spinach is cooked, add the besan curd mix .
Keep stirring till it boils,.
Take off the heat.
Now add salt and chopped coriander leaves

Serve hot with steamed rice and pickle :) Yummmm

Yummy Palak Kadhi ready!
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