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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.
For 4 servings
Prepare the Kadi Base
Prepare the Tempering (Tadka)
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 221.08 calories per serving with 9.41g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Spinach
Cook the Kadi
Finishing Touches
For a classic Punjabi Kadi Pakora, omit the spinach and add pre-made onion or mixed vegetable pakoras (fritters) to the kadi during the last 5 minutes of simmering.
For a Sattvic or Jain version, you can skip the onion and garlic. The kadi will still be delicious due to the other spices.
Replace the yogurt with a plant-based sour yogurt (like cashew or soy) and use a neutral oil instead of ghee.
For a sweeter and thinner version, omit the onion, garlic, and spinach. Add a piece of jaggery or a teaspoon of sugar and some chopped ginger and green chilies to the yogurt mixture.
The yogurt in kadi is a natural probiotic, which introduces beneficial bacteria to your gut, aiding digestion and improving overall gut health.
Spinach is an excellent source of iron, which is vital for blood production, as well as vitamins A, C, and K, which support vision, immunity, and bone health.
The combination of gram flour (besan) and yogurt provides a good amount of plant-based protein, which is essential for muscle repair, growth, and satiety.
Gram flour and spinach are both high in dietary fiber, which helps regulate blood sugar levels, promotes regular bowel movements, and keeps you feeling full longer.
Yes, it is a very healthy and balanced dish. It provides protein from gram flour and yogurt, essential vitamins and minerals like iron and Vitamin K from spinach, and digestive benefits from probiotics in yogurt and spices.
A single serving of Palak ki Kadi contains approximately 250-300 calories, depending on the fat content of the yogurt and the amount of ghee used.
Kadi usually curdles for two main reasons: the heat was too high when the yogurt mixture was added, or it wasn't stirred continuously until it came to a boil. Always add the mixture on low heat and stir constantly.
Absolutely. You can omit the spinach to make a simple, plain kadi. You can also add other vegetables like chopped bottle gourd (lauki) or fritters (pakoras).
The best way is to use sour yogurt. If your yogurt isn't sour enough, you can leave it on the kitchen counter for 3-4 hours before using. Alternatively, you can add a teaspoon of dry mango powder (amchur) or a squeeze of lemon juice at the end of cooking.
Leftover kadi can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken upon cooling, so you may need to add a little warm water while reheating to achieve the desired consistency.