Palak Kadhi

About Palak Kadhi

Ingredients

• Spinach, roughly chopped ½ cup
• Yogurt 1 cup
• Gram flour (besan) 1 tbsp
• Red chilli powder ½ tsp
• Turmeric powder ½ tsp
• Salt to taste
• Oil 1 tbsp
• Cumin seeds 1 tsp
• Ginger-garlic paste 1 tsp
• Medium onion, sliced ½
• Green chillies, slit 2
• Fresh coriander leaves, chopped 1 tbsp

How to Make Palak Kadhi (Stepwise Photos)

Method

1. Take yogurt, gram flour, red chilli powder, turmeric powder and salt in a bowl and whisk till smooth.
2. Heat oil in a non-stick pan, add cumin seeds, ginger-garlic paste, onion and green chillies and saute till fragrant.
3. Add yogurt mixture and 2 cups water and mix well. Cook, stirring continuously, on low heat for 15-20 minutes.
4. Add spinach and mix and cook for 2-3 minutes. Do not over-cook.
5. Transfer into a serving bowl, garnish with coriander leaves and serve hot with rice or chapatti.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps