Palak Pakoda Kadhi

By Chef Sanjeev Kapoor

Ingredients:

2 cups shredded spinach leaves

Salt to taste

¼ tsp turmeric powder

1-2 green chilies, finely chopped

A pinch of garam masala powder

½ cup fine besan

Oil for deep frying

3 tbsps yogurt

2 tbsps fine besan

1½ tbsps pure ghee

2-3 cloves

1 inch cinnamon stick

A pinch of fenugreek seeds (methi dana)

6-8 curry leaves

2-3 green chilies, slit

1 dried red chili, broken.

A pinch of asafoetida (hing)

Salt to taste

A pinch of sugar

1 tbsp chopped fresh coriander leaves

Method:

Place spinach leaves in a bowl and season it with salt. Add turmeric powder, green chilies, garam masala powder, fine besan, and thoroughly mix. Gradually add ¼ cup of water and continue mixing until it forms a well-combined paste.

In a deep kadai, heat enough oil. Carefully spoon small portions of the spinach mixture into the hot oil and deep-fry them until they turn golden and become crisp. Once done, place them on absorbent paper to remove excess oil.

Make a smooth mixture adding yogurt with fine besan. Add 2 cups of water to this mixture and stir thoroughly.

In a deep non-stick pan, heat ghee. Add cloves and cinnamon stick and sauté until they release their aroma. Add fenugreek seeds, curry leaves, green chilies, dried red chili, and asafoetida to the pan. Saute these spices for a few seconds. Pour in the yogurt mixture and add ½ cup of water. Stir well.

Season the mixture with salt and allow it to come to a gentle boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer for an additional 5-6 minutes.

Add sugar to the mixture, stir, and cook for one more minute. Pour in ¼ cup of water, stir, and bring it to a boil. Lastly, add coriander leaves, mix well, and remove the pan from the heat.

To serve, arrange the palak pakode in a serving bowl, then generously pour the kadhi over them. Serve this delicious dish hot alongside steamed rice. Enjoy!