Palak Curry


  • Spinach – 1 bowl
  • Yoghurt – 20g
  • Gram flour (besan) – 15g
  • Oil – ½ tsp
  • Green chillies – 1-2 no.
  • Ginger - 1 inch piece
  • Dried button red chillies (bor mirchi) – 2-3 no.
  • Onion- 15g
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Salt - to taste
  • Turmeric powder - a pinch


  • Whisk gram flour and yogurt till smooth.
  • Add 2 cups water and whisk again. Heat oil in a non-stick pan. Grind together green chillies, 10-12 spinach leaves and ginger with a little water to a fine puree.
  • Add this to the yogurt mixture and mix well.
  • Add red chillies to the oil in the pan and sauté.
  • Cut the onion into small cubes.
  • Add mustard seeds and cumin seeds to the pan along with onion and sauté till the onion softens.
  • Add yogurt mixture, salt, turmeric powder and mix.
  • Cook on medium heat, stirring, till the gram flour gets cooked and the kadhi thicken.
  • Chop remaining spinach leaves and add to the kadhi and simmer for a couple of minutes.
  • Serve hot.

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