• 2 cups sour curd (dahi/ yogurt)
• 4 cups of water
• 1/2 cup besan (gram flour/ chickpea flour)
• Salt to taste
• A pinch of hing (asafoetida)
• 1/4 tsp methi dana (fenugreek seeds)
• 1/4 tsp cumin seeds
• 1/2 tsp red chilli powder
• 3/4 tsp turmeric powder
• 1 tbsp oil

A very small bunch of palak (spinach) - stems removed, washed and finely chopped

Mix together curds, besan, salt, red chilli powder, turmeric powder and water. Mix well using a blender.

Heat oil in a kadhai/ wok. Add cumin seeds and methi dana. When they change color, add hing.

Add curd besan mixture. Cook stirring till it comes to boil.

Lower heat and add chopped palak. Simmer on a medium-low heat, uncovered for about 25 minutes. Stir occasionally.

If it is too thick, add 1 cup of water and boil again. Serve hot palak kadhi with roti or rice.

by Pak101.com (few years ago!) / 1101 views