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Spinach Kadhi (Yogurt Sauce with Spinach)

Chopped Spinach, cooked along with peanuts, is added to Kadhi - a tart, spicy, and slightly sweet yogurt-based sauce, thickened with Chickpea flour
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
resting time- for pressure cooker to release pressure 10 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 people
Calories 122 kcal

Equipment

  • pressure cooker preferred, (but not essential) for cooking spinach and peanuts. It may also be cooked in the microwave, or with a little water in a saucepan, directly on the stove-top. Detailed directions in Recipe Notes

Ingredients
  

  • 100 g fresh spinach - washed, chopped roughly - about 3 cups frozen OK if fresh is not available - about 1/2 cup chopped froze, thawed
  • 1/4 cup raw peanuts - soaked in 2 tbsp water soaking 10-15 min helps it to cook faster; peanuts with skin preferred; blanched / roasted and unsalted OK too
  • 1/2 cup yogurt - plain Whole milk preferred for best flavor; Low-fat is OK too; flavor from non-fat is not great, but OK if need be
  • 1/4 cup Besan (chick pea flour) also called garbanzo bean flour, made from Channa dal (Bengal gram)
  • 2 cups water adjust as per sauce-thickness preferred
  • 3/4 tsp salt adjust as per taste preference
  • 1.5 tsp sugar

Tadka

  • 1 tsp oil (or ghee) peanut oil or other mild oil; avoid using Olive oil for Tadka
  • 1/4 tsp mustard seeds black
  • 1/4 tsp cumin seeds
  • 1/2 whole green chillies (Serrano) any hot green chilli - adjust amount as per preferred spiciness level
  • 1/8 tsp Asoefetida (Hing) powdered preferred
  • 1/8 tsp turmeric (optional) changes the color to a lemon-yellow hue. Featured image for recipe is made without turmeric

Instructions
 

  • Soak the peanuts in about 2 tbsp water
  • Prepare the pressure cooker for cooking the spinach and peanuts. Place a rack in the cooker and add water to just cover the rack. Loosely cover with the lid - do not lock the lid into place! Set to heat on low, so that the cooker is steaming hot in a few min, for placing the container with the chopped spinach and soaked peanuts.
    (Microwave and Stove-top directions in Recipe Notes)
  • Wash, and chop the spinach.
  • Place in the pressure cooker insert container. Pressure cook at full pressure for 5 min. Allow pressure to release normally.

Meanwhile : Make the Kadhi

  • Beat the yogurt with a whisk. Add Besan and whisk till smooth.
  • Add salt and sugar to the yogurt-besan mixture and mix well.
  • Make the Tadka: Heat oil in a medium-sized saucepan (3-4 quart size (about 3-4 liter); heat the oil for 1-2 min on med heat before you add the mustard seeds- keep a lid handy to catch the immediate splatter, because they will pop as soon as they are added. Remove from heat, briefly, wait until the popping stops, then add the cumin seeds and green chilli.
  • Return to the stove top, and add the Asoefetida (hing); after it sizzles, about 10 seconds, add the yogurt-besan batter and stir.
  • Cook on med-hi, stirring frequently to prevent sticking and burning at the bottom, until the kadhi (sauce) thickens and starts to boil- about 4-5 min
  • Take out the cooked spinach from the pressure cooker - the pressure should be released by now.
  • Lower the heat and add the cooked spinach and peanuts.
    Taste-test and adjust salt, sugar, as per preference. Add hot water if it looks too thick. Stir and simmer 5-7 min, uncovered, to allow flavors to blend.
  • Serve hot, with plain rice, Roti, Naan, Pita, tortillas, etc..
  • Or, perhaps you might want to have it just by itself, like a creamy soup.
  • Enjoy!

Notes

Microwave directions:
Transfer the peanuts to a medium large ( 1.5-2 quart/liter) microwave safe bowl, along with the soaking water and cook on high for 1 min, then on 30% power for 5-6 min.  Add the chopped spinach, sprinkle 2 tbsp water, cover and cook on 30% power for another 4-5 min. Let stand undisturbed for about 5 min before proceeding further, according to the recipe details.
Stovetop directions:
Transfer the peanuts to a medium large ( 1.5-2 quart/liter) saucepan, along with the soaking water; add 1/2 cup more water, cook on high for 1 min, then cover and simmer on low heat power for 8-10 min.  Add the chopped spinach, sprinkle 2 tbsp water, cover and cook on low power for another 4-5 min - stir occasionally to ensure it is not burning on the bottom.. Let stand undisturbed for about 5 min before proceeding further, according to the recipe details.
Frozen spinach:
Measure 1/2 cup of frozen chopped spinach into a bowl and allow it to thaw to room temp - or microwave for 30 seconds. Use as described instead of fresh spinach.
store leftovers in the refrigerator for 1-2 days, otherwise freeze for upto 2 months. When reheating, thaw first to room temp. Thawing can be done fast in the microwave (2-3 min on 30% power), or naturally on the counter (20-30 min).

Nutrition

Calories: 122kcalCarbohydrates: 11gProtein: 6gFat: 6gSaturated Fat: 1gCholesterol: 1mgSodium: 491mgPotassium: 341mgFiber: 2gSugar: 5gVitamin A: 2344IUVitamin C: 7mgCalcium: 98mgIron: 1mg
Keyword Besan, Chick pea flour, Garbanzo bean flour, Kadhi, peanuts, Spinach, Yogurt, yogurt-based
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