Fenugreek & Spinach Kadhi

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.

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.

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Course

Cuisine Indian

Servings 4 People

Equipment

• 1 Frying Pan
• 1 Mixing Bowl
• 1 Kadhai
• 1 Spatula

Ingredients

  

1x2x3x

For Gravy of Kadhi

• 2 - 3 tbsp oil
• ½ cup fenugreek leaves (methi) finely chopped
• ½ 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
• ½ tsp turmeric powder
• 1 tsp asafoetida or hing
• 1.5 tsp salt
• ½ tsp amchur/ dry mango powder
• ¼ tsp dried fenugreek leaves (kasuri methi) or powdered

For Dhokli

• ½ cup chickpea flour
• ¼ tsp salt to taste
• 1 pinch asafoetida
• 1 tsp coriander powder
• ½ tsp red chilli powder
• ¼ 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 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.
  
• 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.

 

Keyword Indian Curry Recipes, Methi Palak Kadhi

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