SPINACH YOGURT CURRY(PALAK KI KADHI)

Ingredients:

For batter
• Yogurt: 1 cup
• Chickpea flour (Besan): 2/3 cup
• Spinach: 200 gms(boiled and chopped when at room temperature)
• Turmeric powder: 1/4 tsp
• Red chilli powder: 1/4 tsp
• Water: 4 cups
(kadhi/yogurt) sauce
• Cumin seeds: 1 tsp
• Fenugreek seeds: 1/2 tsp
• Curry leaves: 6-7
• Ginger: 1 inch, finely chopped
• Oil: 2 tsp
• Water: 2-3 cups
To temper
• Ghee or Oil: 1 tbsp
• Whole dried red chilies: 3 or green chilies
• Onion: 1, small finely chopped

Recipe:

Wash the spinach leaves and put them in a wok (kadhai) cover with a lid. In 3-4 minutes the leaves will shrink in size, switch off the flame and put the leaves in cold water(keep the spinach water aside).In a bowl whisk together chickpea flour (besan) and yogurt. Add water gradually and mix to make sure there are no lumps. Also add turmeric powder and red chili powder.Add the boiled spinach(chop when it cools down), water and mix. The batter will be very thin. I added around 4 cups of water at this step (including the chopped spinah).In a pan heat 2 tsp of oil and add green chilies and fenugreek seeds. Once the seeds crackle add curry leaves and then add ginger. Saute for a minute till the ginger turns light golden brown in color. Set the flame to medium, we don’t want the seeds/ginger to burn.Add the yogurt-spinach-gram flour batter into the pan and mix. Stir continuously till the kadhi comes to a boil. Once the kadhi has come to a boil add more water, I added around 3 cups, for a thicker kadhi add less water. Cover and let it cook for around 20 minutes on medium-low flame. While the kadhi is cooking,after 20 mins, add the finely boil chopped spinach leaves and salt into the kadhi and mix. Let it cook for another 15- 20 minutes on low flame.To temper, heat 1 tbsp of ghee or oil a pan. Once hot, add whole dried chillies(i took green chilies) and saute for a minute. Add chopped onions and fry till they are translucent. Add the onions and chilies to the kadhi and mix.Spinach yogurt curry is ready.