Palak pakora kadhi Recipe

Cooking Directions

• STEP 1.In a bowl, combine chopped spinach, gram flour, ginger-garlic paste, green chili, turmeric powder, red chili powder, garam masala, and salt. Mix well to form a thick batter.
• STEP 2.Heat oil in a deep pan for frying. Drop spoonfuls of the spinach batter into the hot oil and fry until golden brown and crispy. Remove the pakoras and drain excess oil on a paper towel.
• STEP 3.In a separate bowl, whisk yogurt with besan, turmeric powder, red chili powder, and salt. Add water to adjust the consistency.
• STEP 4.Heat oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds, and dried red chili. Once the seeds start to splutter, add asafoetida and curry leaves.
• STEP 5.Pour the yogurt mixture into the pan and cook on low heat, stirring continuously, until the kadhi thickens.
• STEP 6.Add the fried pakoras to the kadhi and simmer for a few minutes until the pakoras absorb the flavors of the gravy.
• STEP 7.Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure the spinach is thoroughly washed and dried before chopping to avoid excess moisture in the pakoras.
• Fry the pakoras in small batches to ensure they cook evenly and become crispy.
• Adjust the consistency of the kadhi by adding more or less water, depending on personal preference.
• For a richer flavor, you can add a spoonful of ghee to the tempering before adding the yogurt mixture.

Storage and Serving

• Palak pakora kadhi is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi and pakoras in a pan or microwave before serving.