Methi Palak Kadhi
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.
Servings: 4 People
Equipment
- 1 Kadhai
- 1 Spatula
Ingredients
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 ¼ tsp salt to water. Once it starts boiling drop batter of small quantity (¼ 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.