Palak ki Kadhi

Ingredients: ½ Cup gram flour/besan, 2 cup curd, 4 cup water ,1 tbsp mustard or vegetable oil , 2 cup chopped spinach, 1 small onion finely chopped, 3-4 cloves crushed garlic, 1/2 tsp aijwain seeds , ½ tsp methi seeds, 1 dried whole red chilli, salt per taste, 1tsp turmeric powder, 1 tsp coriander powder , red chilli powder per taste, 1 tsp cumin seeds, pinch of astofedia.

Method: Whisk together besan, turmeric powder, salt, curd ,water and make sure no lump of besan remains. Keep the prepared mixture aside for 30 minutes-1 hour. Mixing the curd with besan 1 hour prior to cooking gives smooth consistency to kadhi. Meanwhile wash and chop the spinach finely. Keep the chopped spinach in a strainer so that water is properly drained. In a big pot heat 1 tbsp oil on high and splutter whole chilli, astofedia,methi seeds, aijwain seeds, cumin seeds, crushed garlic in a serial order and immediately add chopped onions. When the onions are translucent add the coriander powder,chilli powder. After 2 minutes add the curd-besan mixture and stir it continuously. When kadhi mixture starts boiling reduce the flames to medium but continue stirring occasionally for another 10 minutes. Again lot of stirring in beginning gives a smooth consistency to kadhi otherwise curd-besan doesn’t mix well with water. After 10 minutes there is no need of stirring the kadhi and you can leave it on medium heat for another 20 minutes. Add the chopped spinach leaves during the last 10 minutes of cooking so that the spinach is not over cooked. Enjoy the palak kadhi with rice or chappatis.