Palak ki Kadi with Jeera Rice

Instructions

1. 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. 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. 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. 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. 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.