Tuesday, 13 April 2010

Palak ki Kadhi

I am back after ages...one and a half month to be more precise. It is surely the longest break I have taken, though completely unintentionally. 
Has it happened to you that life becomes unpredictably busy - busy not just with activities, but busy in thoughts as well. When your mind is constantly running and it takes over whatever personal space you treasure. 
Today, I decided to strengthen my will power, and told my mind to just shut up, and let me do things which bring me joy. Like trying an old recipe from my Mom's diary, clicking photographs and posting it (without retiring it as a draft), even if its past midnight!

Palak (spinach) ki Kadhi - a recipe which was exchanged by one of the neighborhood aunties with my Mom (when I was still in school!), during one of their afternoon chat sessions. And though my mother has not made it very frequently, I have always loved it. This is the first time I have tried it, and the result was fabulous!

Ingredients (Serves 2 - 3 adults):

Spinach leaves, cleaned and washed: a small bunch
Besan / Chickpea flour: 2 tbsp
Curd: 1 - 1 1/2 cup, preferably a bit sour
Fenugreek seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Cloves: 2
Turmeric powder: 1/3 tsp
Red chilli powder: 1/4 tsp, or as per taste
Salt: To taste
Oil: 2 - 3 tbsp


- Finely chop the spinach. It should yield approximately 2 - 3 cups of chopped leaves
- In a bowl, whisk together the besan and the curd. Add 2 glasses of water. Mix well
- Heat oil in a kadhai / pan. When the oil is sufficiently hot, add the cumin seeds. When the seeds begin to splutter, add the mustard, cloves and fenugreek seeds. Let the mustard crackle. 
- Add the turmeric powder, red chilli powder and the spinach. Sauté on medium heat for half a minute or so
- Add the besan and curd mixture, and mix well. Add more water if the mixture is too thick, since the kadhi will thicken as it cooks
- Add salt, and bring to a boil. Let it simmer for 8 - 10 minutes. 
- The kadhi should be of pouring consistency. You may want to add more water, and boil the mixture for sometime if required. 
- Serve hot with  steamed rice or rotis. 

And now that I have sharpened my will power, I hope to be back soon (keeping my fingers crossed!) 


  1. Dear MEF
    I am so delighted to see you back...and I cd read the blog now because I am 3 hrs 30 min behind India.
    I liked that " shut up and attend to to things that brings Joy"..thats an wisdom and true under all circumstances..dont forget that.
    I liked the recipe, simple and refreshing..the photos are very nice ...
    will wait for more recipes from you....just to reiterate , veg dishes are delicacies for all Non vegis
    Have a nice week

  2. :):) Love Palak Ki Kadhi. You know what, try cooking the spinach in MW or pressure cooker before. That way this would not require more than 1 tbsp of oil I am thinking.
    Since the Pakodi Kadhi takes up a lot of oil, I do this one with very little oil and then add 1/2 a tsp of ghee at the very end.

    Your plate of rice and kadhi makes me hungry

  3. This is a lovely recipe! Shd try it soon...bookmarked!

  4. Dear Ushnishda - Thanks so much :) And yes, I too felt great after finishing the post. Hope to see you back soon as well!

    Hi Sandeepa - Will surely try the microwave tip. I still have lots of spinach left. I intend to make this once again this week.
    I so agree with you on the pakoda kadhi being heavier on oil. This is so light (except the besan of course), that I packed it for today's lunch as well!

    Thanks Preeti :) Do let me know how it turns out.

  5. :) Finally M! :) Im proud of u ;)
    Ive had this only at other ppls homes, my Mom for once didnt make this.
    Looks nice, and you know my weakness towards Palak anyway. And kadhi to boot - so - next time, I expect this :D


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