Garlic Spinach Kadhi/ Lehsuni Palak kadhi Recipe
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Garlic Spinach kadhi/ Lehsuni palak kadhi recipe – A creamy, tangy, yoghurt based north indian dish, with the goodness of spinach, and flavours of crushed garlic.
The usual combination of kadhi is the kadhi pakoda (kadhi with vegetable fritters), which is a regular form of meal in the northern side of India. I personally am not very very fond of the kadhi pakoda version.
My mum makes another version of kadhi with spinach, and i love having this one . This kadhi is without any pakodas (fritters) , but addition of spinach, tempered with loads of garlic adds a beautiful flavour to your meals.It is a hearty , healthy, very light meal to be savoured and enjoyed at any time of the day.
Kadhi Pakoda is a meal more favourite in summers.The palak kadhi version is more of a winter meal, when spinach is available in abundance.
We still await the hot summers here in UK, as it is always a bit chilly even in summers. Yesterday felt too chilly and I couldn’t help, but cook this creamy delicious Spinach Kadhi with rice. .
This combination is loaded with the benefits of gut friendly bacteria, proteins, zinc, and all sorts of goodness, as it is a perfect blend of yoghurt and chickpea flour (besan).
Two of the most healthiest ingredients are mixed and tempered to form the base of kadhi. With the addition of Spinach, this turns even more healthy and tastier.
Ingredients you would need for cooking garlic Spinach Kadhi
Besan (chickpea flour ), yoghurt and spinach are the main ingredients.
Other than the above main ingredients you need water, salt, turmeric, red chilli powder, to make the base for the kadhi.
In India i would use home-made curd for making kadhi, but as i do not have enough homemade curd here , i use the natural set yoghurt available in stores to cook kadhi. You can use the ASDA natural set yoghurt, or the yeo valley natural yoghurt.
Onion, ginger, garlic, green chillies, bay leaf, salt, red chilli powder, deghi mirchi powder, asafoetida powder, cumin seeds, turmeric powder.
Ingredients needed for tempering-
Onion, ginger, garlic, green chillies, bay leaf, salt, red chilli powder, deghi mirchi powder, asafoetida powder, cumin seeds, turmeric powder.
Lets get cooking-
In a bowl mix yoghurt, Chickpea flour (besan),water, salt, turmeric, red chilli powder, and whisk together everything.Keep aside.
Clean, wash, and roughly chop spinach. Slice the onions.Chop the ginger and garlic.
Heat oil in a pan. Add bay leaf, asafoetida powder, let it splutter. Add cumin seeds. Let splutter.
Add chopped spinach leaves, ginger and garlic, and mix well. Heat for 4-5 minutes. Once spinach leaves cook, add chopped green chillies and sliced onions. Give it a good mix, and let cook for another 3-4 minutes. You do not need to brown the onions, as the crunchy taste of the onions, enhances the flavour and texture of this kadhi.
Now in the tempering, add the yoghurt and chickpea flour (besan ) mix you prepared earlier. Stir well.Keep stirring and let it come to a boil. Once it has reached a boiling point, lower the flame and Keep stirring .Make sure it does not stick.It will take a good 12-15 minutes, for this to cook.
1. Lehsuni palak kadhi/ Garlic spinach Kadhi
2. Lehsuni palak kadhi/ Garlic spinach Kadhi
3. Lehsuni palak kadhi/ Garlic spinach Kadhi
4. preparing the tempering
5.Add sliced onions, and mix everything well.
6. Add the kadhi mix you prepared earlier. Lehsuni palak kadhi/ Garlic spinach Kadhi
7. Add crushed kasoori methi and let it boil.
Once the kadhi has cooked, prepare another tempering while you are serving the dish . Heat oil, add cumin seeds, deghi mirchi, crushed sliced garlic. Let it splutter for 2 minutes, and pour this over the kadhi just before serving.
8. Add another tempering to the Lehsuni palak kadhi/ Garlic spinach Kadhi just before serving.
Serve this with a side of steamed rice, roti, or paranthas. It is a delight to have it with a side of onions, and pickle.
If you try this and like this recipe, please rate it by clicking the stars below. And don’t forget to like , share the recipe and tag us on Instagram or Facebook using #frombowltosoul_ and #frombowltosoul . Please Comment below for any queries, suggestions and ideas .I would love to hear from you.
If you like this recipe, you might want to try some other Indian Punjabi recipes on the blog-
Rajma Curry/ Red kidney beans curry
Some delicious punjabi non vegetarian recipes to try out-
Homestyle chicken curry recipe
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Punjabi Kadhi- garlic spinach Kadhi / Lehsuni palak kadhi
Equipment
- whisk
- heavy base pan or kadhai
Ingredients
For the kadhi mix
- 2 tbsp besan( Chickpeas flour)
- 2 cup curd/ yoghurt
- 4-5 cups water
- salt
- red chilli powder
- turmeric powder
For tempering
- 2 tsp oil/ ghee
- 1 cup roughly chopped spinach
- 1 medium sliced onion
- 1 inch chopped ginger
- 7-8 cloves chopped garlic
- 2-3 chopped green chillies
- methi seeds
- bayleaf
- 1/4 tsp asafoetida powder
- 1 tsp cumin seeds
- 1 tsp crushed kasoori methi
second tempering/ garnish
- 1 tsp oil
- 1/4 tsp cumin seeds
- 1/2 tsp deghi mirchi
- 3-4 cloves garlic crushed and sliced
- 1 dry kashmiri mirchi/ sukhi lal mirchi (optional)
Instructions
- In a bowl mix yoghurt, water, salt, turmeric, red chilli powder, and whisk together everything.Keep aside.
- Clean wash, and roughly chop spinach. Slice the onions.Chop the ginger and garlic.
- Heat oil in a pan. Add bay leaf. Add asafoetida powder, let it splutter. Add cumin seeds. Let splutter.Add Fenugreek seeds, and mix everything well.
- Add chopped spinach leaves, ginger and garlic, and mix well. Heat for 4-5 minutes.
- Once spinach leaves cook, add chopped green chillies and sliced onions. Give it a good mix, and let cook for another 3-4 minutes. You do not need to brown the onions, as the crunchy taste of the onions, enhances the flavour and texture of this kadhi.
- Now in this tempering, add the yoghurt and chickpea flour (besan ) mix. Stir well.Keep stirring and let it come to a boil. Once it has reached a boiling point, Keep stirring on a low flame to make sure it does not stick.It will take a good 12-15 minutes, for this to cook.
- Add crushed kasoori methi. Mix well.
- Once the kadhi has cooked, prepare another tempering . Heat oil/ ghee, add cumin seeds, dry red chilli (kashmiri mirch), deghi mirchi powder, crushed sliced garlic. let splutter for 2 minutes, and pour this over the kadhi just before serving.
- Serve this with a side of steamed rice, roti, or paranthas. It is a delight to have it with a side of onions, and pickle.
Notes
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Hi! I was looking for a palak kadhi recipe n came across this. I tried this today n it was delicious. The flavours were just right. Thanks so much for sharing this. Looking forward to try more recipes from your blog.
Hi Shweta , thank you so much for trying out the recipe. So glad that you liked it 🙂