Keto Kadhi
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.
  • CourseCurd Special, Leafy Special, Main Dish, Sabzi & Curry, Weightloss Recipe
  • CuisineIndian
Servings Prep Time
4People 10Minutes
Cook Time
10Minutes
Servings Prep Time
4People 10Minutes
Cook Time
10Minutes
Ingredients
For Gravy of Kadhi
For Dhokli
Instructions
Making Dumplings (Dhokli)
  1. Mix all ingredients together. If you dont like methi in dumplings then skip that. Mix water slowly to make batter of thick consistent.
  2. Heat water to boiling. Add 1/4 tsp salt to water. Once it starts boiling drop batter of small quantity (1/4 tsp batter at a time) with help of spoon.
  3. Let it boil for 5 – 7 minutes. Then strain out from water and keep aside
Making Puree
  1. Blanch palak or spinach leaves for 4 – 5 minutes. Remove from heat and immediately transfer to iced water to avoid discoloration of spinach leaves
  2. Blend Spinach with curd in food processor or mixer grinder to a fine paste. Don’t add water while grinding. Don’t strain the mixed spinach puree.
Making Gravy
  1. Heat 3 tbsp oil in a kadai. Add cumin seeds and let them splutter. Then add crushed garlic and saute. Add chopped onion and cook till translucent.
  2. Add chopped fenugreek leaves. Saute for 5 minutes till they are soft and cooked. Add coriander powder, red chilli powder and turmeric powder and mix well. Add 1/4 tsp asafoetida powder.
  3. Add spinach and curd puree to the pan and mix them thoroughly. Keep stirring till it comes to boiling point. Cook at medium to high flame but stir continuously.
  4. Once it starts boiling add the boiled dumplings to the kadhi. Garnish with dried fenugreek (Kasuri Methi) & coriander leaves. Stir for another 2 minutes and turn off the gas.
Recipe Notes
  1. After blanching spinach leaves immediately transfer to iced water else spinach will lose colour.
  2. You can adjust quantity of fenugreek and spinach as per your taste. To retain crunchiness of fenugreek take aside 2 tbsp of cooked methi leaves and use them garnishing kadhi.
  3. If you want more green colour then add lesser gram flour to the spinach and curd mixture. Also adding more gram flour will make the kadhi thicker. Adjust as per your taste.

Happy cooking friends. Please share your experience and feedback.

 

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