Indian Punjabi Palak Kadhi Spinach Curry with Yogurt Sauce

Dive into the vibrant flavors of Punjab with this Indian Punjabi Palak Kadhi Spinach Curry with Yogurt Sauce, a comforting dish that marries the earthy goodness of spinach with the tangy richness of spiced yogurt. This wholesome recipe features fresh spinach cooked in a creamy, aromatic yogurt and gram flour base infused with turmeric, red chili, and tempered spices like cumin, mustard seeds, and asafoetida for a flavorful punch. Perfect as a cozy vegetarian main, this curry pairs beautifully with steamed basmati rice or soft rotis, making it a versatile addition to your meal rotation. Ready in under an hour, this nutritious dish is an effortless way to bring authentic Indian cuisine to your table, complete with a harmonious balance of tangy, spicy, and savory notes.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Spinach (fresh, chopped)
• 250 grams Yogurt (plain, whisked)
• 4 tablespoons Gram flour (besan)
• 750 ml Water
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil (for tempering)
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 1 pinch Asafoetida (hing)
• 2 whole Dried red chilies
• 4 cloves Garlic (finely chopped)
• 1 teaspoon Ginger (grated)
• 2 tablespoons Fresh coriander leaves (chopped, for garnish)
• 2 whole Green chilies (slit, optional)
• 1 teaspoon Sugar (optional, to balance flavors)

Directions

Step 1

In a mixing bowl, combine the gram flour, whisked yogurt, turmeric powder, red chili powder, and salt. Add water gradually and whisk until smooth and lump-free to form the kadhi base.

Step 2

Heat 2 tablespoons of vegetable oil in a deep pan over medium heat.

Step 3

Add cumin seeds, mustard seeds, and a pinch of asafoetida. Allow them to splutter.

Step 4

Add the chopped garlic, grated ginger, slit green chilies (if using), and dried red chilies. Sauté for 1-2 minutes until fragrant.

Step 5

Stir in the chopped spinach and cook for 3-4 minutes until the spinach wilts and softens.

Step 6

Lower the heat and slowly pour the prepared kadhi base into the pan, stirring continuously to avoid curdling.

Step 7

Bring the mixture to a gentle boil, stirring occasionally, and then reduce the heat to low. Let it simmer for 15-20 minutes until the kadhi thickens and the raw taste of gram flour disappears.

Step 8

Taste and adjust salt and spices as needed. Add sugar if desired to balance the tanginess of the yogurt.

Step 9

Garnish with freshly chopped coriander leaves and serve hot with steamed rice or roti.

Nutrition Facts

Serving size	(1339.0g)

Amount per serving	% Daily Value*
Calories	685.8

Total Fat 42.3g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 0g
Cholesterol 32.5mg	0%
Sodium 2698.5mg	0%
Total Carbohydrate 59.0g	0%
Dietary Fiber 12.5g	0%
Total Sugars 22.3g
Protein 26.4g	0%

Vitamin D 0IU	0%
Calcium 638.9mg	0%
Iron 12.6mg	0%
Potassium 2176.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 14.6%

Carbs: 32.7%