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Kadhi and rice

Punjabi Kadhi- garlic spinach Kadhi / Lehsuni palak kadhi

Lehsuni palak kadhi/ garlic Spinach kadhi- A creamy, tangy, yoghurt based north indian dish, with the goodness of spinach, and flavours of crushed garlic.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian, north indian, punjabi
Servings 4 people

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.
    Mix everything and prepare the kadhi base
  • Clean wash, and roughly chop spinach. Slice the onions.Chop the ginger and garlic.
    Ingredients for cooking garlic spinach kadhi or lehsuni palak kadhi
  • 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.
    Preparing the tempering
  • Add chopped spinach leaves, ginger and garlic, and mix well. Heat for 4-5 minutes.
    Adding chopped spinach and ginger garlic to the tempering
  • 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.
    Add sliced onions
  • 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 the kadhi batter you prepared
  • Add crushed kasoori methi. Mix well.
    Add crushed kasoori methi
  • 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.
    Lehsuni palak kadhi/ Garlic spinach Kadhi
  • 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.
    Lehsuni palak kadhi/ Garlic spinach Kadhi

Notes

You can adjust the consistency of kadhi, by adding more water or besan (chickpea flour ), while the kadhi is boiling. 
 
Keyword kadhi, kadhi chawal, kadi chawal, palak kadhi, garlic kadhi, lehsun kadhi, spinach kadhi, curry, punjabi kadhi