This nourishing dish combines the comforting tang of yogurt with the earthy goodness of spinach leaves, giving it the name ‘Palak Kadhi’ or spinach kadhi. It is a delightful Indian-style gravy that is naturally light yet full of flavor. The base is made using plain yogurt and gram flour (besan), gently simmered with water to create a smooth, velvety texture. What makes this dish special is the addition of fresh spinach, which not only boosts the nutritional value but also imparts a subtle earthy aroma and taste.
Lightly seasoned with whole spices like cumin, cloves, dried red chili, and a touch of heat from green chilies, this kadhi is the perfect balance of tangy, spicy, and soothing flavors. It’s an ideal choice for a wholesome lunch or dinner and pairs beautifully with steamed rice, jeera rice, or even a bowl of warm khichdi. Whether you’re looking for something comforting, healthy, or just different from your usual curries, this palak kadhi is a must-try!
Perfect for everyday meals, it’s easy to prepare, full of nutrients, and a delicious way to include more greens in your diet.
Spinach Kadhi Recipe
This spinach kadhi has a mild and comforting spicy flavor that suits most palates. However, if you enjoy a stronger kick of heat, you can easily adjust it to your taste by adding a few slit green chilies while the kadhi is simmering. These chilies not only increase the spice level but also infuse the kadhi with a vibrant aroma and depth of flavor.
On most days, I usually prepare the classic Gujarati kadhi — a simple, tangy yogurt-based dish that pairs beautifully with traditional Gujarati khichdi or a bowl of hot, steamed rice. This dish has become a comforting constant in my kitchen, evoking the warmth of home and the essence of family traditions with every bite.
Interestingly, the inspiration for this spinach kadhi (palak ki kadhi) surfaced in the most unplanned way — a happy accident that turned into a cherished recipe. One afternoon, I had just finished making palak methi muthia and was left with only a small handful of spinach leaves. It wasn’t enough to make any standalone dish, and I kept wondering what to do with them. I didn’t want them to go to waste, but no clear idea struck me at the time.
Just then, my mother-in-law happened to walk into the kitchen. Seeing me puzzled, she asked what I was thinking about. I explained the situation to her, and without missing a beat, she suggested, “Why not just chop up those spinach leaves and add them to the kadhi?” It was such a simple idea, yet something I had never tried before.
I followed her suggestion, and to my delight, it turned out absolutely delicious! Since then, this variation has become a cherished part of our meal rotation. Thus began the story of my spinach kadhi — sparked by a handful of leftover spinach, a timely suggestion from my mother-in-law, and a dash of kitchen curiosity.
Ingredients
For palak kadhi:
- ½ cup plain yogurt (curd) – Use fresh and slightly tangy yogurt for best results. Whisk it well to make it smooth and lump-free before mixing with other ingredients. This forms the creamy and mildly sour base of the kadhi.
- 1 tablespoon besan (gram flour) – Also known as chickpea flour, besan acts as a thickening agent. If the flour appears lumpy, be sure to sift it first. Then, whisk it vigorously into the yogurt until completely smooth—this helps ensure the kadhi turns out silky and free from any unwanted clumps.
- Salt to taste – Adjust the quantity of salt as per your preference. Keep in mind that salt brings out the depth of all other flavors—so once the kadhi begins to simmer, give it a taste and adjust the seasoning for a well-balanced flavor profile.
- 1¼ cups water – Water helps in achieving the right consistency of the kadhi. You can add more later if you prefer a thinner texture. Use filtered or boiled water for best taste.
For tempering:
- 1½ tablespoons of cooking oil – Choose a neutral oil like sunflower, canola, or peanut oil for best results, allowing the spices to shine without overpowering the dish.
- ½ teaspoon cumin seeds – These tiny seeds are tempered in hot oil to release their earthy aroma and nutty flavor, forming the flavor base.
- 2 whole cloves – Warm and slightly pungent, cloves add depth and subtle sweetness to the spiced tempering.
- ½-inch cinnamon stick – Infuses the kadhi with a subtle woody aroma and brings a gentle layer of earthy warmth to the dish.
- 1 dried red chili – Adds a mild smokiness and a touch of heat without being overpowering. Break it slightly before adding for more flavor release.
- 1 fresh green chili, finely chopped – Adjust to taste. It gives a gentle spicy kick and a burst of fresh heat to the yogurt base.
- ¾ cup (approximately 15–20 fresh spinach leaves), finely chopped – Use tender spinach leaves, rinsed thoroughly and chopped finely. These bring in a pop of vibrant green color, mild bitterness, and added nutrition to the kadhi.
How to make palak kadhi?
1) Prepare the Base Mixture: In a large mixing bowl, combine fresh plain yogurt, gram flour (besan), and salt. Whisk vigorously using a wire whisk until the mixture turns smooth and lump-free. This step is crucial—ensuring that the besan is fully incorporated into the yogurt will give your kadhi a silky consistency.
2) Ensure a Smooth Texture: To achieve a perfectly lump-free blend, continue whisking until no dry flour is visible. If you prefer an ultra-smooth texture, feel free to use a hand blender or immersion blender. This not only saves time but also guarantees a creamy, homogenous mixture.
3) Incorporate Water: Slowly pour in water while continuing to stir, making sure the mixture stays smooth and well combined. The consistency should be thin but not watery—aim for a light, pourable texture. If needed, adjust the water based on your preference for thick or thin kadhi.
4) Transfer to Cooking Vessel: Pour the prepared yogurt-besan mixture into a heavy-bottomed pan or deep saucepan (patila). For demonstration or photography, this might be done in a separate bowl, but to save time and cleanup, mixing directly in the cooking pan is perfectly fine.
5) Cook the Kadhi Base: Place the pan on medium heat. Allow the kadhi to come to a gentle boil while stirring frequently—about every 1–2 minutes. As the kadhi mixture warms up, it can begin to bubble up or rise suddenly—so keep a close watch. Stir it continuously to ensure it doesn’t stick to the bottom, spill over, or curdle. This steady stirring keeps the texture smooth and the flavors well-blended.
6) Prepare the Tempering (Tadka): While the kadhi simmers, begin preparing the tempering on another burner. Warm some oil in a small frying pan over medium heat, allowing it to gradually reach the right temperature for tempering. Once hot, add cumin seeds and let them crackle and release their aroma.
7) Add Whole Spices: Toss in a few cloves, a small piece of cinnamon stick, and a whole dried red chili. Sauté these spices for 30 to 40 seconds, allowing them to infuse the oil with their robust flavors. The aroma at this stage will be rich and fragrant.
8) Add Fresh Aromatics: Next, toss in the finely chopped green chilies and sauté them for around 30 seconds until they release their aroma. If you’re planning to include ginger, this is the perfect time to add freshly grated ginger or ginger paste to infuse the oil with a bright, zesty kick.. In this version, ginger is omitted as per dietary preferences, but it can be included based on your taste.
9) Add Spinach: Immediately add the chopped spinach (palak) along with a tiny pinch of salt to help it cook faster. Give it a good stir to ensure the spinach leaves are evenly coated with the flavorful tempered spices, allowing them to absorb all the aromatic goodness. The spinach will begin to wilt quickly, releasing its moisture and turning a vibrant green.
10) Cook the Spinach: Continue cooking for 2 to 3 minutes until the spinach has completely wilted down and is tender. Stir occasionally to ensure even cooking. Once done, turn off the heat.
11) Combine Spinach Tempering with Kadhi: Carefully transfer the sautéed spinach and spice tempering into the gently simmering kadhi. The instant sizzle and wafting aroma that fills the air as the tempering meets the kadhi is a signature moment in Indian cooking—rich, inviting, and full of flavor!
12) Final Simmer and Finish: Stir everything together thoroughly, making sure the tempered oil and sautéed spinach are well incorporated into the kadhi, blending flavors beautifully. Allow the kadhi to simmer gently for another minute to let the flavors meld, then switch off the heat to prevent overcooking.. Taste and adjust salt if needed.
Palak kadhi is now ready to be enjoyed! If you’re not serving it immediately, cover it with a lid to retain its warmth and aroma until mealtime. This helps preserve the comforting flavors and ensures it’s served perfectly hot.
Serving suggestions:
Palak ki kadhi pairs wonderfully with a variety of Indian comfort foods, making it a versatile dish for everyday meals. The most traditional way to enjoy this wholesome kadhi is by serving it with plain steamed rice—the mild flavors of rice complement the tangy, spiced yogurt-based gravy beautifully. For a more hearty and nutritious twist, you can also serve it alongside moong dal khichdi, which is light on the stomach yet filling. If you’re in the mood for something spicier, masala khichdi offers a flavorful base that balances the gentle warmth of the kadhi. Health-conscious eaters can opt for oats khichdi, which adds a healthy spin without compromising on taste.
Palak kadhi also works well with Indian breads. It tastes delicious with soft phulkas, butter-brushed rotis, or crispy parathas. The kadhi’s velvety consistency paired with the rustic depth of spinach creates a wholesome, earthy gravy that’s perfect for dipping warm rotis or parathas—comforting, nourishing, and irresistibly homey. Whether you’re having a quiet weekday lunch or a simple dinner, this kadhi can easily be the star of your plate when paired with any of these sides.
