Palak Punjabi Kadhi
Serves: 2
For Kadhi :
  • 1 cup yogurt, low fat
  • 2 Tbsp chickpea flour / besan
  • Salt to taste
  • ½ tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp oil, vegetable oil or any cooking oil
  • Pinch of asafoetida / hing (optional but recommended)
  • ¼ tsp dry fenugreek seeds / dry methi seeds
  • 1 tsp cumin seeds
  • ¼ cup fresh spinach, chopped in thin strips
For tempering (optional but recommended) :
  • 1 - 2 tsp oil
  • ½ tsp cumin seeds
  • 1 tsp red chili powder
  1. In a bowl, mix together yogurt, chickpea flour, salt, red chili powder and turmeric powder and stir it to mix it evenly. To it add 1 cup of water and mix it again. Keep it aside.
  2. Take a deep pot and heat it on med flame. To it add, oil. Once oil gets hot, add asafoetida, cumin seeds and fenugreek seeds. Let them cook for around 30 seconds or less or until fragrant. Lower the flame and add the yogurt mix. Star mixing it immediately or yogurt will split. Keep the flame low and keep stirring it after almost every minute so yogurt doesn't split. Keep it cooking like this for another 30 minutes and in between add more water if it starts getting too thick. Taste and adjust salt. Once cooked, add spinach and cook for another 2-3 minutes on low. Keep it aside.
  3. In another small pot, add oil for tempering. Once hot, to it add cumin seeds and red chili powder and immediately turn off the gas so red chili powder doesn't burn. Serve kadhi in bowls and on top add tempering. If you like kadhi to be more tangy, add few drops of lemon juice.
  4. Serve with hot steamed rice.
P.S In pictures above you do not see tempering as I totally forgot to add it while taking pictures!
Recipe by Naive Cook Cooks at