Palak kadhi (Spinach and yoghurt curry )

Prep time - 15 mins
Cooking time - 40 - 45 mins
Complexity - Medium

Ingredients :-

• Yogurt, beaten - 375 gms
• Spinach, thinly cut - 350 gms
• Gram flour - 4 tbsp
• Green chilies - 2 (slit lengthwise)
• Salt - 1 tsp or acc to taste
• Water - 1 cup
• Onion, thinly sliced- 1/2 cup ( optional )
• Ginger, grated - 1/2 tsp ( optional )
• Garlic, grated - 1/2 tsp ( optional )
• Cumin seeds - 1 tsp
• Whole black pepper - 5-8 ( optional )
• Dried red chilies - 2 ( optional )
• Bay leaves - 2 ( optional )
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Olive oil or vegetable oil - 1 tbsp

Method :-

 

Take the yogurt in a bowl and add water to it and beat it until water is mixed well. Now add sifted gram flour to it and beat it again using hand mixture or whisker. Once it is mixed properly, set this bowl aside.

Now put a medium size pan on medium heat and add oil to it. Once oil is hot add cumin seeds, bay leaves, whole black pepper, dried red chili. As soon as the ground masala turns red add ginger and garlic. Add onions (and green chilies), once the garlic and ginger turns a little red. Fry onions till they become translucent and then add turmeric powder and coriander powder.

 Mix everything and add spinach to the pan.

Let spinach simmer for about 7-8 mins or until it starts leaving a little water and spinach gets a little mushy.

Add gram flour mixed yogurt to cooked spinach and start stirring the curry immediately. Keep stirring the curry until bubble starts appearing on the surface, this process might take 20-25 mins. Remember you can not stop the stirring process until curry starts boiling otherwise water will get separate from the yogurt (and dish will not be prepared well ); also keep the flam on medium-low.

Once curry starts boiling, add salt and garam masala, and mix it well. Stop stirring and let it cook for another 7-8 mins. Curry is ready. Serve it hot with plain white rice. Enjoy.

* You can also use half sour cream + half yogurt for extra creamy and rich taste.