Chhattisgarh Palak Kadhi Spinach Thin Yogurt Curry Light

Ingredients

• 1.5 cups yogurt
• 3 tbsp besan (gram flour)
• 200g fresh spinach — blanched and blended to a paste
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 2 cups water
• Salt
• For tempering: 1 tbsp oil, 1/2 tsp mustard seeds, 1/4 tsp cumin, 1/4 tsp asafoetida, 2 dried red chillies, 5 curry leaves

Method

1. Blanch spinach in boiling water for 2 minutes.
2. Drain. Cool slightly. Blend to a smooth paste.
3. Whisk yogurt with besan, turmeric, red chilli powder and 2 cups water until completely smooth with no lumps.
4. Add spinach paste to the yogurt mixture. Whisk again until fully combined — the kadhi will be a vibrant green.
5. Pour into a pot. Bring to a boil on medium heat stirring constantly. Reduce to medium-low.
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. Season with salt.
8. For tempering: heat 1 tbsp oil. Add mustard seeds — pop.
9. Add cumin, asafoetida, dried red chillies and curry leaves.
10. Pour immediately over the kadhi.