Easiest Way to Tips Tasty Palak dahi curry

Easiest Way to Tips Tasty Palak dahi curry Delicious, fresh and tasty.

Palak dahi curry. Palak Kadhi Recipe (Spinach Yogurt Curry) is a comforting curry made with fresh spinach leaves that is cooked first to remove the rawness and then pureed, it is then boiled along with a yogurt and curd based gravy. A usual tadka of hing, mustard seeds, cumin seeds and dry red chilli is poured over the kadhi and served hot. This makes it a perfect lunch dish that can be had along with your hot.

It is healthy and nutritious vegetable has lots of medicinal benefits.

Palak kadhi is ready to serve.

If not serving right away then keep it covered, so it stays warm till the time of serving.

You can have Palak dahi curry using 12 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Palak dahi curry

1. You need 1/2 cup of blanched palak.

2. You need 2 of garlic cloves.

3. It’s 1 of green chilli.

4. You need To taste of Salt.

5. It’s 4-5 tbsp of dahi/curd.

6. It’s 2 tbsp of besan/gram flour.

7. Prepare 1 tbsp of coriander powder.

8. You need As needed of Water.

9. It’s 1/4 cup of sev.

10. It’s 1 tbsp of jeera/cumin seeds.

11. You need 1 tbsp of oil.

12. You need 1 of dried red chilli.

Serving suggestions: Serve palak ki kadhi with plain rice or khichdi like moong dal khichdi or masala khichdi or oats khichdi.

It can be served with roti or paratha as well.

Add mustard seeds, close lid and let splutter.

Add little water, close lid and let cook.

Palak dahi curry instructions

1. In a blender and blachned palak, garlic and green chilli and make a fine paste..

2. In a bowl add dahi then add besan mix them together add 2spoon water stir it and transfer into a pan then turn on the gas. As it starts boiling add palak paste mix them together then add salt and corriender powder adjust water according to the constiency let it cook on low flame for 10min. After 10min add sev & turn of the gas. For tadka heat oil then add jeera and dried red chilli garnish this tadka above the curry and serve hot..

Make a paste by grinding the onions, tomatoes and garlic.

Whip the spinach in the blender and keep aside.

Heat oil in a pan, fry the cumin seeds and add the paste prepared earlier.

Place yogurt and ½ cup water in a large bowl.

Whisk gently with a fork until combined.