Indian · vegetarian · Jan 19, 2023

Spinach Kadhi

by Simrun Chopra

Spinach Kadi

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 .