This methi palak kadhi is a winter special recipe made with fresh fenugreek (methi) leaves and green leafy vegetable spinach. You can make only palak kadhi or spinach kadhi, but adding fenugreek greens adds a flavor to the dish.
Traditionally, Kadhi is one of the most common dishes in North Indian cuisine. It's famous as Punjabi kadhi. Kadhi is a mixture of curd or buttermilk with chickpea flour, which acts as a thickening agent. You can also add small fritters or dumplings of chickpea flour to the kadhi. Kadhi goes best with plain steamed rice or jeera rice and paratha.
However, when discussing kadhi it's not considered very nutritious and healthy because of the addition of deep-fried dumplings of gram flour (pakodas). You can also make steamed or air-fried pakora to replace the deep-fried ones. It tastes so yummy that you will love this healthier version.
Methi Palak Kadhi
Adding these two green leafy vegetables makes it more nutritious. Also, fried pakodas are replaced with healthier versions by adding steamed/ boiled dumplings (Dhokli). So try this new version of Methi Palak Kadhi with steamed dhokla. This is a winter-special dish, as the market is filled with fresh green vegetables in winter season.
How to Make Methi Palak Kadhi?
Ingredients
Instructions
Methi Palak Kadhi
Equipment
- 1 Kadhai
- 1 Spatula
Ingredients
For Gravy of Kadhi
- 2 - 3 tbsp oil
- ยฝ cup fenugreek leaves (methi) finely chopped
- ยฝ cup spinach leaves
- 1 cup curd or 4 cups buttermilk
- 2 tbsp chickpea flour besan
- 1 small onion finely chopped
- 5 -6 garlic cloves finely chopped
- 2 green chillies finely chopped
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp red chilli powder
- ยฝ tsp turmeric powder
- 1 tsp asafoetida or hing
- 1.5 tsp salt
- ยฝ tsp amchur/ dry mango powder
- ยผ tsp dried fenugreek leaves (kasuri methi) or powdered
For Dhokli
- ยฝ cup chickpea flour
- ยผ tsp salt to taste
- 1 pinch asafoetida
- 1 tsp coriander powder
- ยฝ tsp red chilli powder
- ยผ cup fenugreek leaves finely chopped
- 1 glass water
- 1 tsp oil
Instructions
Making Dumplings (Dhokli)
- Mix all ingredients together. If you dont like methi in dumplings then skip that. Mix water slowly to make batter of thick consistent.
- Heat water to boiling. Add ยผ tsp salt to water. Once it starts boiling drop batter of small quantity (ยผ tsp batter at a time) with help of spoon.
- Let it boil for 5 - 7 minutes. Then strain out from water and keep aside
Making Puree
- Blanch palak or spinach leaves for 2 - 3 minutes. Remove from heat and immediately transfer to iced water to avoid discoloration of spinach leaves.
- 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 Kadhi
- Heat 3 tbsp oil in a kadai. Add cumin seeds and let them splutter. Then add minced garlic and saute for 5 - 10 seconds. Add chopped onion and cook till translucent.
- 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 a tsp asafoetida powder.
- Add spinach and yogurt puree to the pan and mix thoroughly. Keep stirring until it comes to boiling point. Cook at medium to high flame, but stir continuously.
- Once it starts boiling, add the boiled dumplings to the kadhi. Garnish with dried fenugreek (Kasuri Methi) and coriander leaves.
- In the end, add a pinch of amchur and garam masala to the kadhi.
Notes
- After blanching the spinach leaves, immediately transfer them to iced water. Else. Spinach will lose color.
- You can adjust the quantity of fenugreek and spinach according to your taste. To retain the crunch of fenugreek, take aside 2 tbsp of cooked methi leaves and use them to garnish the kadhi.
- If you want the spinach and curd mixture to be more green, add less gram flour. Adding more gram flour will also make the kadhi thicker. Adjust according to your taste.
Methi Palak Kadhi
Equipment
- 1 Kadhai
- 1 Spatula
Ingredients
For Gravy of Kadhi
- 2 - 3 tbsp oil
- ยฝ cup fenugreek leaves (methi) finely chopped
- ยฝ cup spinach leaves
- 1 cup curd or 4 cups buttermilk
- 2 tbsp chickpea flour besan
- 1 small onion finely chopped
- 5 -6 garlic cloves finely chopped
- 2 green chillies finely chopped
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp red chilli powder
- ยฝ tsp turmeric powder
- 1 tsp asafoetida or hing
- 1.5 tsp salt
- ยฝ tsp amchur/ dry mango powder
- ยผ tsp dried fenugreek leaves (kasuri methi) or powdered
For Dhokli
- ยฝ cup chickpea flour
- ยผ tsp salt to taste
- 1 pinch asafoetida
- 1 tsp coriander powder
- ยฝ tsp red chilli powder
- ยผ cup fenugreek leaves finely chopped
- 1 glass water
- 1 tsp oil
Instructions
Making Dumplings (Dhokli)
- Mix all ingredients together. If you dont like methi in dumplings then skip that. Mix water slowly to make batter of thick consistent.
- Heat water to boiling. Add ยผ tsp salt to water. Once it starts boiling drop batter of small quantity (ยผ tsp batter at a time) with help of spoon.
- Let it boil for 5 - 7 minutes. Then strain out from water and keep aside
Making Puree
- Blanch palak or spinach leaves for 2 - 3 minutes. Remove from heat and immediately transfer to iced water to avoid discoloration of spinach leaves.
- 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 Kadhi
- Heat 3 tbsp oil in a kadai. Add cumin seeds and let them splutter. Then add minced garlic and saute for 5 - 10 seconds. Add chopped onion and cook till translucent.
- 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 a tsp asafoetida powder.
- Add spinach and yogurt puree to the pan and mix thoroughly. Keep stirring until it comes to boiling point. Cook at medium to high flame, but stir continuously.
- Once it starts boiling, add the boiled dumplings to the kadhi. Garnish with dried fenugreek (Kasuri Methi) and coriander leaves.
- In the end, add a pinch of amchur and garam masala to the kadhi.
Notes
- After blanching the spinach leaves, immediately transfer them to iced water. Else. Spinach will lose color.
- You can adjust the quantity of fenugreek and spinach according to your taste. To retain the crunch of fenugreek, take aside 2 tbsp of cooked methi leaves and use them to garnish the kadhi.
- If you want the spinach and curd mixture to be more green, add less gram flour. Adding more gram flour will also make the kadhi thicker. Adjust according to your taste.
Saurabh
Thank you for sharing this recipe. We tried this at home. This is really tasty and yummy. Look forward to get more such healthy recipes.
Saurabh
Thank you for sharing this recipe. Its really yummy and healthy as well.