Traditional Kadhi is one of the easiest and common dish in North Indian cuisine. This is made by mixing spiced curd and gramflour as thickening ingredient. Tampering can be done with only cumin seeds and asafoetida or 5 seeds (Cumin seeds, mustard seeds, fenugreek seeds, coriander seeds and few fennel seeds) can be used. I like only cumin seeds and all other powdered spices. Kadhi goes best with plain steamed rice or jeera rice and paratha. However when we talk about kadhi it’s not considered as very nutritious and healthy because of the addition of deep fried dumplings of gram flour (pakodas). So this version of Fenugreek & Spinach Kadhi is what you can always try. Trust me it tastes so yummy you will fall in love with this healthier version.
It has more of green leafy vegetables than flour and oils into it and that’s how its more nutritious. Also the fried pakodas are replaced with healthier version by adding steamed/ boiled dumplings (Dhokli). So try this new version of Methi Palak Kadhi with steamed dhokli. This recipe is also useful and healthier for diabetic patients and is ketogenic diet.
Friends please try this yummy recipe and post your comments and feedback here. If you have done few more modification in the recipe then please share in comment as sharing is caring and we all will be happy to learn.
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This is a combination of two leafy vegetables and curd cooked together. This is low fat version of traditional Kadhi Pakoda. Vegans can replace curd with vegan yogurt or even try with tomato puree.