Chhattisgarh Palak Kadhi Spinach Thin Yogurt Curry Light

Method

1. 1

   Blanch spinach in boiling water for 2 minutes.

2. 2

   Drain. Cool slightly. Blend to a smooth paste.

3. 3

   Whisk yogurt with besan, turmeric, red chilli powder and 2 cups water until completely smooth with no lumps.

4. 4

   Add spinach paste to the yogurt mixture. Whisk again until fully combined — the kadhi will be a vibrant green.

5. 5

   Pour into a pot. Bring to a boil on medium heat stirring constantly. Reduce to medium-low.

6. 6

   Simmer uncovered for 20 to 22 minutes stirring every 5 minutes until the raw besan taste is gone and the kadhi has thickened to a flowing, coating consistency.

7. 7

   Season with salt.

8. 8

   For tempering: heat 1 tbsp oil. Add mustard seeds — pop.

9. 9

   Add cumin, asafoetida, dried red chillies and curry leaves.

10. 10

    Pour immediately over the kadhi.