Palak Kadhi / Spinach in Yogurt Gravy

There are two reasons for me making this dish, firstly kadhi is all my time favorite comfort food and second I had a big bag of spinach sitting in my fridge that I had to finish :). I am glad I made this because I know this will be a regular in our household now. Two reasons again. My not-so-much-kadhi-loving dear hubby had second serving of it and was raving the whole time how good it tasted and second it is a much healthier option than the regular with pakodas that I often make so no deep frying required and obviously it is full of all the goodness of spinach. We had it with some peas pulao but I bet it will taste awesome with some plain hot steamed rice and spicy crispy potato bhunjiya/fry. Do try it and you definitely will fall in love with this simple, rustic n comforting dish :)
I got the idea while I was chatting with mom on the phone the other day. She casually mentioned eating a version of it at a get together. It hit home with me. So the idea was 'bookmarked' in my head right then and there over the phone :)

Spinach ............................................  3 cups washed and chopped

Yougurt ............................................. 2 cups well beaten

Water  ............................................. 4 cups

Besan or Gramflour ..............................  4 1/2 tbsp

Oil .................................................. 1 1/2 tbsp (I used mustard oil)

Cumin, Mustard and Fenugreek seeds .......... 1/2 tsp each

Garlic ............................................... 2  fat cloves chopped

Onion ............................................... 1 medium chopped

Asafoetida ......................................... 2 pinches

Whole red chilli .................................. 2 broken

Turmeric powder ................................ 1/2 tsp

Red chilli powder ................................ 1/2 tsp

Sugar .............................................. 1/4 tsp

Salt ................................................. to taste

For tempering:

Ghee or oil ........................................... 2 tsp

Red chilli powder or paprika ...................... 1/2 tsp

Cumin seeds ......................................... 1/2 tsp

Heat the ghee add cumin, when it splutters add the red chilli powder and take off the flame.

1. In a bowl mix water, yogurt and whisk to combine, add besan and mix till no lumps, set aside.

2. Heat oil in a non stick pan on medium heat, add the hing, cumin, mustard and fenugreek seeds, let them splutter. Add the broken whole red chilli and stir for 30 sec.

3. Add in the chopped garlic, onion and salt and turmeric, cook for 3-4 minutes or until the onion softens.

4. Add the red chilli powder and chopped spinach and cook for 2- 3 minutes.

5. Add the yogurt mixture and while stirring bring to a boil. Add sugar and cover. Lower the heat and cook for 10-12 minutes till the kadhi thickens to the desired consistency, stirring twice in between. Put the tempering on top. Serve hot with rice or parathas, ENJOY!
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