A comforting and tangy yogurt and chickpea flour curry, enriched with the goodness of fresh spinach. This wholesome North Indian dish, known as Palak ki Kadi, is a perfect pairing for steamed rice.
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Iron-boosting Palak ki Kadi with aromatic Jeera Rice – a gut-friendly, soul-satisfying comfort meal that's truly wholesome.
This hyderabadi dish is perfect for lunch. With 479.17 calories and 10.719999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Fenugreek Seeds
0.25 tsp Asafoetida
2 pcs Dried Red Chilies (Broken in half)
1 medium Onion (Finely chopped)
1 tsp Ginger (Grated or paste)
4 cloves Garlic (Minced)
2 pcs Green Chili (Slit lengthwise)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Kadi Base
In a large mixing bowl, add the yogurt and gram flour.
Whisk thoroughly until you have a completely smooth, lump-free paste.
Gradually pour in 4 cups of water while continuing to whisk to maintain a smooth consistency.
Stir in the turmeric powder, red chili powder, and salt. Set this mixture aside.
2
Prepare the Tempering (Tadka)
Heat ghee in a heavy-bottomed pot or kadai over medium heat.
Once the ghee is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the cumin seeds, fenugreek seeds, asafoetida, and broken dried red chilies. Sauté for another 30 seconds until fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the grated ginger, minced garlic, and slit green chilies. Cook for one more minute until the raw aroma disappears.
3
Cook the Spinach
Add the roughly chopped spinach to the pot.
Sauté for 2-3 minutes, stirring occasionally, until the spinach wilts completely.
4
Cook the Kadi
Reduce the heat to low. Slowly and carefully pour the prepared yogurt-gram flour mixture into the pot, stirring continuously and vigorously to prevent the yogurt from curdling.
Increase the heat to medium and bring the mixture to a gentle boil, still stirring frequently. This can take 5-7 minutes.
Once it starts boiling, reduce the heat to low and let it simmer for 15-20 minutes. Stir occasionally to prevent it from sticking to the bottom.
The kadi will thicken slightly and the raw taste of gram flour will be gone.
5
Finishing Touches
Turn off the heat and stir in the garam masala.
Garnish with fresh chopped coriander leaves.
Serve hot with steamed basmati rice or roti.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
