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Palak Coconut Kadhi
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
5 Mins
Cooking Time
9 Mins
Total Time
14 Mins
Makes
4 servings
Ingredients
Main Ingredients
6 big spinach (palak)
2 tbsp besan (Bengal gram flour)
3/4 cup curd (dahi)
2 1/2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 cup finely chopped onion
3/4 tbsp finely chopped green chillies
1 1/2 tsp finely chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
1 1/2 cups coconut milk (nariyal ka doodh)
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
- Combine the besan and curds in a bowl and whisk well so that no lumps remain. Keep aside.
- Put the oil in a deep microwave-safe bowl and microwave on high for 1 minute.
- Add all the remaining ingredients, except the coconut milk and the besan-curd mixture, mix well and microwave on high for another 2 minutes, stirring once in between after 1 minute.
- Add the coconut milk and the besan-curd mixture, mix well and microwave on high for 3 more minutes, stirring once in between after 1½ minutes. Keep aside.
- Place 6 spinach leaves on the turntable and microwave on high for 1 minute.
- Combine the spinach leaves with ½ cup of the prepared kadhi and blend in a mixer to a smooth purée.
- Add this purée to the remaining kadhi, mix well and microwave on high for 2 minutes.
- Serve hot garnished with coriander.
Palak Coconut Kadhi recipe with step by step photos
priya
March 13, 2025, midnight
I have always loved Kadhi and coconut milk as individual ingredients but have never come across a recipe that combines both of these. Loved it and when palak was added it taste great but also looked fab.
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