Punjabi dishes have their own uniqueness and flavors, even though they keep it simple and a little less complicated than other regional dishes. Punjabi tadka adds up a tangy flavor in every dish we add it to.
In this recipe, you will read a simple and most frequently used method of making Palak Kadhi, which is a good source of iron and potassium, making it a healthy dish to eat. Here, we have used raw spinach, chopped finely, but you can also boil and puree it if you don’t like it in pieces.

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Also read: Baisakhi Special: How To Make Delicious Vegetable Paneer Tikka Masala

• 4 tablespoons of Gram Flour (Besan)
• ¾ tablespoon of Plain Yogurt/Curd
• 1 teaspoon of Garlic Paste
• ½ teaspoon of Cumin Seeds
• 3-4 dried Red Chilies
• 6 Curry Leaves
• 2 teaspoons of Sugar
• 2 cups of Water
• 2 cups finely chopped Spinach
• 1 teaspoon of Ginger Paste
• ½ teaspoon of Mustard Seeds
• ¼ teaspoon of Fenugreek Seeds
• ¼ teaspoon of Asafoetida
• 1 tablespoon Oil or Ghee
• Salt as per taste
• Fresh Coriander Leaves for garnish

1. First, take a deep large bowl and put gram flour, salt, curd and spinach in it. Now add 2 cup water and mix them well together to get a thin puree like consistency.
2. Then, add ginger and garlic paste into the mixture and set it aside.
3. Now, take a deep non-stick cooking pan and put it on medium heat. Add ghee and let it heat.
4. Then add cumin seeds, mustard seeds, asafoetida, curry leaves, dries red chilies and fenugreek seeds, and roast until they pop or 30 seconds (whichever is less).
5. Now add the previously prepared besan and spinach mixture and cook it for 5-7 minutes. Keep stirring.
6. Then, add sugar and stir again. Cook it to bring it to a boil, for at least 2-3 minutes.
7. Garnish with fresh coriander leaves, and serve hot with plain rice.

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