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Explore Palak Kadhi | पालक की कढी । Punjabi Besan Palak Kadhi | Spinach Curd Curry with 834,151 views, 9,230 likes, and 549 comments. Experience the impact of this video content that has captured audience attention.

Spinach Yoghurt Curry - Dahi Besan Palak Kadhi Ingredients Spinach (पालक) – 250 grams Curd (दही) – 1.5 cup (300 gm) Chickpea flour (बेसन) - ½ cup (50 to 60 gms) Oil (तेल)– 2 tbsp Asafoetida (हिंग) – 1/2 pinch Cumin seeds (जीरा) - ½ tsp Turmeric powder (हल्दी पाउडर) - ¼ tsp Red chilly powder (लाल मिर्च पाउडर) - ¼ tsp Green chilies (हरी मिर्च) - 2 (finely chopped) Salt (नमक) – 1 tsp or to taste Directions Getting ready: 1. Take 250 gms spinach. Pluck the leaves and discard stalk. Wash the leaves twice with water and place in a colander for excess water to drain out completely and dry the leaves. Make a bunch of the leaves and chop it. Making: 2. Preheat a pan and add 1 tbsp oil to it. When the oil is hot add ½ tsp cumin seeds to it and sauté for a while. Add ½ pinch asafoetida and reduce the flame. Also add ¼ tsp turmeric powder, ½ tsp ginger paste, 2 finely chopped green chilies and sauté the masala. 3. Add chopped spinach leaves to the masala and mix well. Also add 1 cup water.Cover and let the spinach simmer for 1 to 2 minutes until it gets tender. 4. Meanwhile, prepare the batter. For this, take ½ cup chickpea flour in a big bowl and add 1.5 cups of curd. Keep whisking the batter till the lumps dissolves completely. Batter is now ready. Add 3 more cups of water into it and stir to mix it really well. 6. 3 minutes are over,spinach is cooked well. add the prepared batter to the spinach and keep stirring constantly until the kadhi starts simmering. Keep stirring the kadhi constantly. After the kadhi simmers, reduce the flame and let it cook for 10 to 12 minutes. 7. Add ¼ tsp red chilly powder to the kadhi. add 1 tsp salt or to taste. Mix well and let the kadhi simmer. Let the kadhi cook for 10 to 12 minutes on low flame. Keep stirring at regular intervals. 8. For tempering, place a small pan on flame and pour 1 tsp oil into it. When the oil gets heated, add less than ¼ tsp cumin seeds and less than ¼ tsp red chilly powder into it. Turn off the flame. Tempering is ready. Turn off the flame and pour this tempering over the kadhi. Serving: 9. Enjoy this tangy and lip-smacking spinach kadhi with the tempering. Serve this devouring spinach kadhi steaming hot along with chapatti, parantha, naan or rice. Enjoy! This much quantity of kadhi is sufficient for 3 to 4 members. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

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