Kadhi is an essential and cherished staple in traditional Indian cuisine. While classic versions such as pakoda kadhi or boondi kadhi are common household staples, introducing fresh spinach into the dish creates a nutritious and flavorful twist. Spinach kadhi pairs exceptionally well with pearl millet roti, maize flatbreads, or hot steamed rice, significantly enhancing the meal's taste. Beyond its rich flavor profile, the inclusion of spinach supplies the body with vital iron, offering a clever way to feed green vegetables to children. The vibrant yellow-green kadhi topped with an aromatic red chilli tempering creates an irresistible main course. Here is the comprehensive step-by-step recipe to master this classic dish at home.
Preparing the Gram Flour and Yogurt Batter
To begin making spinach kadhi, take 1 large bowl of yogurt. Utilizing slightly sour yogurt works best as it imparts an authentic tangy flavor to the dish. Add 5 to 6 tablespoons of gram flour directly into the yogurt. Next, incorporate a small amount of turmeric powder and red chilli powder. Whisk the mixture thoroughly until completely smooth to ensure there are no lumps of gram flour remaining. Once a homogenous paste forms, pour in 3 to 4 bowls of water to achieve a thin, smooth consistency, establishing the base liquid for the kadhi.
Pre-cooking the Spinach and Tempering Base
For the second phase, carefully wash and clean approximately 150 grams of fresh spinach leaves, then chop them finely. Heat 1 teaspoon of mustard oil in a heavy-bottomed pan or kadai over medium flame. Once the oil reaches its smoke point, add cumin seeds, asafoetida, mustard seeds, and fenugreek seeds, allowing them to crackle. Add 10 to 12 finely chopped garlic cloves along with 2 to 3 chopped green chillies into the oil and sauté briefly. Introduce the chopped spinach leaves into the pan and cook until they wilt and turn tender.
Simmering the Kadhi to Perfection
Once the spinach becomes soft, pour the prepared yogurt and gram flour mixture into the pan. Keep the flame on medium-high and stir continuously until the liquid reaches its first boil to prevent curdling. As soon as it boils, stir in salt according to taste and reduce the heat to a medium simmer. Traditional kadhi requires slow cooking to develop its full depth of flavor and creamy texture. Allow the mixture to simmer and thicken for roughly 40 to 45 minutes before turning off the heat.
Final Ghee Tempering and Serving
To finish the dish with an authentic aroma, prepare a final tempering in a small pan by heating 2 teaspoons of desi ghee. Add a pinch of cumin seeds, fresh curry leaves, whole dry red chillies, and Kashmiri red chilli powder to the hot ghee. Pour this fragrant sizzling tempering directly over the simmered kadhi and mix gently. Garnish generously with finely chopped fresh coriander leaves. Your delicious, iron-rich spinach kadhi is ready to serve hot alongside bajra roti, makki roti, or steamed rice.
