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    Home ยป Recipes ยป Recipe

    Methi Palak Kadhi (Fenugreek Spinach Kadhi)

    Published: Apr 27, 2018 ยท Modified: Jan 22, 2025 by Ipsa Faujdar ยท This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclaimer.

    Jump to Recipe Print Recipe

    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

    Ipsa Faujdar
    This kadhi is a twist to the authentic classic kadhi dish. This is a winter-special recipe made with two leafy greens like methi (fenugreek greens) and spinach leaves.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 4 People

    Equipment

    • 1 Frying Pan
    • 1 Mixing Bowl
    • 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

    1. After blanching the spinach leaves, immediately transfer them to iced water. Else. Spinach will lose color.
    2. 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.
    3. 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.
    ย 
    Keyword Indian Curry Recipes, Methi Palak Kadhi
    Tried this recipe?Let us know how it was!

    Methi Palak Kadhi

    Ipsa Faujdar
    This kadhi is a twist to the authentic classic kadhi dish. This is a winter-special recipe made with two leafy greens like methi (fenugreek greens) and spinach leaves.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 4 People

    Equipment

    • 1 Frying Pan
    • 1 Mixing Bowl
    • 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

    1. After blanching the spinach leaves, immediately transfer them to iced water. Else. Spinach will lose color.
    2. 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.
    3. 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.
    ย 
    Keyword Indian Curry Recipes, Methi Palak Kadhi
    Tried this recipe?Let us know how it was!
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    Comments

    1. Saurabh

      May 03, 2018 at 11:19 pm

      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.

      Reply
    2. Saurabh

      May 03, 2018 at 11:21 pm

      Thank you for sharing this recipe. Its really yummy and healthy as well.

      Reply

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