Palak Kadhi

Palak Kadhi

Palak Kadhi, Spinach Ki Kadhi

Palak Kadhi is a tasty side dish. It is spinach cooked with yogurt and besan (gram flour) and mildly spiced. I think Kadhi is one of the most enjoyed dishes all over India. Kadhi is made in so many ways in different parts of the country. One main ingredient remains the same: besan. At my house, kadhi was made thick and with dumplings. In Gujarat, Kadhi is made very watery and taste like sweet and sour soup. I enjoy the dishes which are made using besan. Palak Kadhi has become a comfort side dish for us. It is easy to make and can be served with any meal.
This recipe will serve 2.
4.34 from 6 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Indian
Servings 2 people


  • 2 Tbsp besan gram flour
  • ½ cup yogurt curd or dahi
  • 1 cup spinach leaves finely chopped, palak
  • 2 Tbsp oil
  • 1 whole red chilies sabut lal mirch
  • ½ tsp cumin seeds jeera
  • ¼ tsp fenugreek seeds mathi dana
  • tsp asafetida hing
  • ¼ tsp turmeric haldi
  • ¼ tsp red chili powder lal mirch
  • ½ tsp salt namak


  • Mix besan, turmeric with yogurt until smooth, this should be lump free. Add 2 cups of water slowly and mix well.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
  • When the cumin seeds crack, turn off the heat and add fenugreek seeds, and whole red chili. Stir for a few seconds, add red chili powder. Add spinach and stir for a minute.
  • Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil.
  • Add salt. Turn the heat to medium low. Let the kadhi cook for about 20-35 minutes, stir occasionally. If needed to adjust thickness, add more water. Kadhi should be a pourable consistency.


If you like Kadhi, you will enjoy other versions of Kadhi also:
Tried this recipe?Let us know how it was!

Palak Kadhi Recipe: A Nutritious Spinach Delight

Palak Kadhi, also known as Palak Ki Kadhi or Spinach Kadhi, is a comforting and nutritious Indian dish that combines the goodness of spinach with the tanginess of yogurt. Palak kadhi is a gluten-free and vegan dish made with lentils (usually split pigeon peas, or toor dal) and spinach (palak) cooked in a flavorful curry or gravy. It is a high-protein dish suitable for parties and gatherings. 

The lentils provide a good source of protein, while the spinach adds vitamins and minerals. The curry/gravy is typically made with spices, yogurt (or a dairy-free alternative), and sometimes besan (chickpea flour) to thicken the sauce. Palak kadhi is a popular North Indian dish known for its creamy texture and delicious flavor.

This palak kadhi recipe offers a delightful blend of flavors and textures, making it a perfect accompaniment to steamed rice or roti. With its vibrant green color and rich taste, palak kadhi is sure to become a favorite in your household, especially for those looking to incorporate more greens into their diet.

Step 1: Blending Spinach

Begin by thoroughly washing fresh spinach leaves and removing any tough stems. Then, blanch the spinach in boiling water for a few minutes until wilted. Drain the spinach and immediately transfer it to a bowl of ice water to halt the cooking process and preserve its vibrant green color. Once cooled, blend the spinach into a smooth puree using a blender or food processor, ensuring there are no lumps.

Step 2: Preparing Yogurt Mixture

In a mixing bowl, whisk together yogurt and besan (gram flour) until smooth and creamy. This yogurt mixture forms the base of the kadhi, providing a creamy texture and tangy flavor to the dish. Ensure that the besan is well-incorporated into the yogurt to prevent any lumps from forming during the cooking process.

Step 3: Tempering Spices

In a deep saucepan or kadhai, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies to the hot oil, allowing them to splutter and release their aromatic flavors. The tempering of spices adds depth and complexity to the palak kadhi, infusing it with layers of flavor.

Step 4: Cooking Aromatics

Next, add finely chopped ginger to the tempered spices, sautéing. The combination of these aromatic ingredients forms the flavorful base of the palak kadhi, enhancing its taste and aroma. Stir the mixture occasionally to prevent it from sticking to the bottom of the pan.

Step 5: Adding Spinach Puree

Once tcooked add the blended spinach puree to the pan, stirring well to combine with the aromatics. Allow the spinach to simmer gently in the pan, infusing the kadhi with its vibrant green color and earthy flavor. Cook the spinach mixture for a few minutes until it thickens slightly and the raw flavor of the spinach is cooked out.

Step 6: Incorporating Yogurt Mixture

Gradually pour the prepared yogurt-besan mixture into the pan, stirring continuously to prevent any lumps from forming. Ensure that the yogurt mixture is well-incorporated into the spinach base, creating a smooth and creamy consistency. Allow the kadhi to simmer gently on low heat, allowing the flavors to meld together and the yogurt to thicken.

Step 7: Seasoning and Garnishing

Season the palak kadhi with salt, turmeric powder, and red chili powder to taste, adjusting the seasoning according to your preferences. Garnish the kadhi with fresh cilantro leaves and a sprinkle of garam masala for added flavor and aroma. Serve the palak kadhi hot alongside steamed rice or roti for a wholesome and satisfying meal.

Tips for Perfect Palak Kadhi

  • Consistency Control: Adjust the amount of water added to the kadhi to achieve the desired consistency. For a thicker kadhi, simmer it for longer to allow the yogurt mixture to reduce and thicken.
  • Balancing Flavors: Taste the palak kadhi as it cooks and adjust the seasoning accordingly. You can add a squeeze of lemon juice for a tangy kick or a pinch of sugar to balance the flavors.
  • Texture Enhancement: For added texture and flavor, consider adding fried pakoras or chickpea flour dumplings to the palak kadhi before serving. These additions not only enhance the dish but also make it more filling and satisfying.
  • Freshness Factor: Use fresh spinach and yogurt for the best results. Fresh ingredients impart a vibrant color and flavor to the kadhi, elevating its taste to another level.

Variations of Palak Kadhi

  • Punjabi Palak Kadhi: This variation of palak kadhi features a thicker consistency and a richer flavor profile, achieved by simmering the kadhi for a longer duration.
  • Gujarati Palak Kadhi: Gujarati-style palak kadhi is typically sweeter and tangier than its Punjabi counterpart, thanks to the addition of jaggery and kokum.
  • Paneer Palak Kadhi: Add cubes of paneer (Indian cottage cheese) to the palak kadhi for a protein-rich variation that’s sure to please both vegetarians and non-vegetarians alike.

Health Benefits of Palak Kadhi

  • Rich in Iron and Vitamins: Spinach is a nutritional powerhouse, rich in iron, vitamins, and antioxidants that support overall health and well-being.
  • Probiotic Benefits: Yogurt, a key ingredient in palak kadhi, is rich in probiotics that promote gut health and aid in digestion.
  • Low in Calories: Palak kadhi is a low-calorie dish, making it a healthy option for those looking to manage their weight without compromising on taste.

Frequently Asked Questions (FAQs)

Can I use frozen spinach instead of fresh?

  • Yes, you can use frozen spinach as a convenient alternative. Thaw the spinach before blending it into a puree for the kadhi.

Can I make palak kadhi ahead of time?

  • Yes, palak kadhi tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

Is palak kadhi gluten-free?

  • Yes, palak kadhi is inherently gluten-free as it contains no wheat or gluten-containing ingredients.

Explore more delectable Indian recipes on Manjula’s Kitchen, such as Paneer Tikka Masala for another delightful culinary adventure.

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