Spinach Kadhi (spinach in yoghurt gravy)

Spinach Kadhi-Spinach cooked in a sweet and sour yoghurt gravy, flavoured with garlic and ginger.


Ingredients:

For Spinach:

400 grams spinach washed and finely chopped
1 teaspoon garlic paste
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 tablespoon olive oil
1/4 teaspoon mustard seeds

For Kadhi:

1/2 tablespoon fresh crushed ginger
1 teaspoon fresh crushed green chilies
1 tablespoon jaggery(gor)
2 cups natural yoghurt (sour yoghurt is better)
2 cups water
2 tablespoons besan flour
1/2 teaspoon salt
1/2 tablespoon olive oil
1/2 teaspoon jeera(cumin seeds)
1/2 teaspoon dry methi seeds(fenugreek)
4-5 curry leaves
1 dry red chilli

Method:

Step 1

1.Whisk water, yoghurt and besan together.
2.In pan heat oil, when hot add jeera, methi seeds,dry red chilli and curry leaves.
3.Next add the yoghurt mixture , add green chillies, ginger, salt and gor.
4.Keep stirring the mixture until it starts to simmer, keep stirring until all the raw taste of besan has gone and kadhi has slightly thickened.(If you leave the kadhi and stop stirring it will split so keep stirring continuously)
5.Once kadhi comes to boil, reduce heat and simmer for another 5 mins.
6.Turn off heat and leave kadhi uncovered otherwise it will split again.

Step 2

7. Heat oil in apan , when hot add the 1/4 teaspoon mustard seeds,when they splutter add the garlic paste and saute.Take care not to burn it.
8. Add the spinach , salt, chilli powder and turmeric powder.
9. Add 2-3 tablespoons water just enough to cook the spinach.
10.Cover and cook the spinach for 5 minutes till it is soft and wilted.
11.To the spinach add the precooked kadhi and simmer on low heat for 5 minutes till spinach and kadhi thicken. (Consistency should be that, so that kadhi coats back of spoon.)
12. Adjust seasoning as required.
13. Transfer the spinach kadhi to a serving dish .

Serve with plain boiled rice.


You may like:

Drumsticks in yoghurt gravy.