
Ingredients–
- 250 gm spinach, cleaned and chopped
- 1.5 cup curd
- 1/2 cup besan (Gramflour)
- 2 tbsp oil
- 1/2 pinch asafoetida powder
- 1/2 tsp ginger paste
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 2 finely chopped green chillies
- Salt to taste
Method –
- Heat 1 tbsp oil in a pan
- Add cumin seeds and asafoetida powder
- Add turmeric powder, ginger paste and green chillies
- Sauté and add spinach leaves
- Mix well and add 1/4 cup water
- Cover and let the spinach simmer for 1-2 minutes till it becomes tender
- Meanwhile, take the curd and besan in a big bowl
- Keep whisking so that no lumps remain and add 3 cups of water and stir it well
- Add the above to the spinach and keep stirring constantly
- Once it simmers, reduce the heat to low and cook covered for 10-12 minutes
- Add red chilli powder and salt to taste
- Keep stirring till it achieves the desired consistency
- For tempering, heat 1 tbsp oil in a small pan
- When hot, add 1/4 tsp cumin seeds and 1/4 tsp red chilli powder
- Pour this tempering over the Kadhi and serve hot