Indian Punjabi Palak Kadhi Spinach Curry With Yogurt Sauce Recipes

INDIAN PUNJABI PALAK KADHI - SPINACH CURRY WITH YOGURT SAUCE

Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce image

Make and share this Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce recipe from Food.com.

Provided by PalatablePastime

Categories Curries

Time 1h13m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

3 cups plain nonfat yogurt
4 -5 cups water, as needed
1/2 cup gram flour
2 tablespoons ground coriander
3/4 teaspoon turmeric
1 teaspoon salt (to taste)
1/4 cup vegetable oil
5 serrano peppers, skins punctured to keep them from bursting
1/4 cup minced onion
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1 teaspoon dried fenugreek leaves
5 cups fresh spinach, finely chopped
5 -7 dried hot red chili peppers
2 teaspoons ground coriander
1/2 teaspoon paprika

Steps:

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.
Make sure yogurt is thoroughly blended, or it will curdle during the cooking process.
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.
Very slowly add the yogurt mixture, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
Make sure you stir the yogurt or it will curdle.
Reduce wok heat if ingredients start to boil over.
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.
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.
Stir in the fenugreek, then add spinach, and simmer about 5 minutes more.
Check consistency of sauce, and thin if necessary.
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).
Add paprika and IMMEDIATELY pour mixture over the curry; do not delay or the paprika will burn.
Serve at once with steamed basmati rice.

INDIAN SPINACH CURRY (PALAK PALYA)

Indian Spinach Curry (Palak Palya) image

This tasty, spicy curry makes a great vegan side dish to go along with rice or any Indian flatbread. This is a very authentic curry commonly made with amaranth leaves, found in almost every Madhwa Brahmin household. I regularly make it with spinach, which is easier to find in almost all the grocers near my place. The same curry could be made with any type of fresh green leaves available to you like, dill, mountain spinach leaves, fenugreek, or linseed.

Provided by Ashwini

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 4

Number Of Ingredients 16

Ingredients

¾ cup toor dal (pigeon peas)
3 ¼ cups water, divided
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
½ teaspoon cumin seeds
½ teaspoon urad dal
½ teaspoon chana dal (split chickpeas)
¼ teaspoon fenugreek seeds
¼ teaspoon hing powder (asafoetida)
1 sprig curry leaves
5 dried red chile peppers
2 green chile peppers
4 cups chopped spinach
1 tablespoon jaggery
½ cup freshly grated coconut
salt to taste

Steps:

Place toor dal in a bowl and cover with water. Soak for 15 minutes.
Drain toor dal and transfer to a multi-functional pressure cooker (such as Instant Pot®). Add 3 cups water and close and lock the lid. Choose high pressure and set the timer for 7 minutes; allow 5 to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set cooked toor dal aside.
Heat a pan over medium heat and add oil. Add mustard seeds to hot oil and cook until sputtering, about 1 minute. Add cumin, urad dal, chana dal, fenugreek seeds, and hing. Cook and stir, making sure the seasonings do not burn. Add curry leaves, red chiles, and green chiles and fry for 1 minute. Mix in chopped spinach and saute about 1 minute. Sprinkle 1/4 cup water over spinach and cover pan partially with a lid. Cook until wilted, about 10 to 15 minutes more.
Add cooked toor dal to the pan and mix well. Add coconut and jaggery and combine well. Season with salt and mix thoroughly.

Nutrition Facts : Calories 180.8 calories, Carbohydrate 16.3 g, Fat 11.9 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 76.6 mg, Sugar 4.5 g

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