Spinach Kadhi

Spinach Kadhi - Simrun Chopra
Spinach Kadi
  • 1 bunch spinach (raw)
  • 500-600 gms curd (homemade)
  • 3 1/2 tbsp besan/gram flour 
  • 1 tsp salt , 
  • 1 tsp kashmiri red chilli powder,
  • 1 tsp red chilli powder
  • 1/2-1tsp chilli flakes 
  • 1 tsp turmeric powder
  • 1 tbsp oil 
  • 2-3 bay leaves 
  • 3-4 whole red chillies 
  • 2-3 tsp finely chopped garlic 
  • 2 tbsp ginger julienne 
  • 1/4- 1/2 tsp asafoetida 
  • 1/2 tsp whole cumin ,
  • 1/2 tsp black mustard seeds, 
  • 1 tbsp whole coriander seeds 
  • 4-5 cloves
  • 15 -20 curry patta leaves 
  • 3 -5 cups water 
  • 1 tsp dry kasturi methi leaves 

Method
  • Blanch the spinach and keep it aside
  • Take 500
  • Take the home made curd and beat it to a smooth consistency
  • Then add the besan/gram flour to it
  • Mix it in 
  • Then the salt , kashmiri red chilli powder, red chilli powder ,chilli flakes and turmeric powder
  • Mix it throughly and keep aside
  • Take a kadhai add the oil ,warm it a little
  • Then add the bay leaves and whole red chillies
  • Stir fry for 20-30 seconds
  • Next add the finely chopped garlic and ginger julienne
  • Stir fry for 20-30 seconds
  • Push everything to one side and add the asafoetida, stir for few seconds
  • To that add the whole cumin, whole black mustard seeds, whole coriander seeds and the cloves
  • Stir fry till the garlic starts becoming beige in colour, then add the curry patta leaves
  • Stir fry for 10-15 seconds
  • Then add the curd mixture along with 3-5 cups of water
  • Can add a little more chilli flakes ,gives a nice colour
  • When the kadi starts bubbling lower the flame and cook ,as the kadi will rise ,keep stirring, or else it might spill over .
  • When the kadhi stops rising its cooked
  • Chop the blanched spinach into small pieces
  • Add it to the kadi
  • Cook for 7-8 minutes o low to medium flame 
  • Sprinkle the dry kasturi methi leaves (crush it first in your palm)
  • Mix it in well and cook for few minutes on low flame
  • and done .
  • Done .
  • NB: can make kadi thinner by adding more water and cooking it ,to make thicker ,cook for 5-7 minutes more and remove from stove .
  • On cooling kadi becomes thicker .Can check for salt and chilli now .

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