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Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce Recipe

Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce
Servings: 8

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce in your home. Then, follow these steps below to serve Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce for your family or friends.

Ingredients

  • 4 -5 plain nonfat yogurt

  • 1/2 water

  • 2 gram flour

  • 3/4 ground coriander

  • 1 turmeric

  • 1/4 salt

  • 5 onion

  • 1/4 fresh ginger

  • 1 fresh garlic

  • 1 dried fenugreek leaves

  • 1 fresh spinach

  • 5 ground coriander

  • 5 -7 paprika

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce in your home by yourself.

Directions: How to Make Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce

  1. In a food processor or blender, combine yogurt, 4 cups water, gram flour, 2 tablespoons coriander, turmeric, and salt (do this in 2 batches because of the volume; set aside.

  2. Make sure yogurt is thoroughly blended, or it will curdle during the cooking process.

  3. Heat 2 tablespoons of the oil in a large wok or a saucepan over moderately high heat and cook, stirring, until the peppers sizzle, about 30-45 seconds (they may get white spots on them (also, stand back in case peppers burst and may fly into your eyes., Add the onion, ginger, and garlic, cooking until the onion is tender, about 2 minutes.

  4. Very slowly add the yogurt mixture, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.

  5. Make sure you stir the yogurt or it will curdle.

  6. Reduce wok heat if ingredients start to boil over.

  7. Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, and oil becomes visible, about 45-50 minutes.

  8. Adjust thickness of sauce with the exta cup of water, if needed (cook further if it is too thin., Sauce can be made up to 2 days ahead of time.

  9. Stir in the fenugreek, then add spinach, and simmer about 5 minutes more.

  10. Check consistency of sauce, and thin if necessary.

  11. Heat remaining oil in a saucepan over medium-high heat and briefly heat dried peppers (about 30 seconds, shaking pan; stir in coriander and remove from heat (alternatively, for an oil-free method, dry roast peppers and coriander briefly in pan, but do not toast the paprika.

  12. Add paprika and IMMEDIATELY pour mixture over the curry; do not delay or the paprika will burn., Serve at once with steamed basmati rice.

So that brings us to the end of this special Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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