Palak ki Kadhi (with Steamed Spinach Dumplings)

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The Weather God seems to be in a bad mood these days. With temperatures in Northern India dropping to the freezing point, life has become tough! Delhi, too, is not spared and the cold has nosedived to a 45-year low. So, well, you all can imagine what it is like to get out of the quilt! In such terrible cold, I have found quick-fixes for everything. Including cooking. Mini meals or meals that can be cooked in a jiffy are what have become a routine thing in my kitchen these days. Last night, I came up with Palak ki Kadhi with steaming hot rice (while taking occasional breaks to warm my hands on the heater). Now this is something, which I personally love more than any other form of Kadhi. Tangy, yummy, low-cal and absolutely easy to make, Palak ki Kadhi with Steamed Palak Dumplings is ideal for weight-watchers, bachelors and those who want to cook a meal in less than 20 minutes. Try it if you are tormented by the cold bug, or if you want to taste something new! Here’s the recipe:

Ingredients:

FOR THE DUMPLINGS

1 bowl spinach (finely chopped)
2 tablespoons gram flour (besan)
1/2 teaspoon carom seeds (ajwain)
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon garam masala powder
1/2 teaspoon red chilly powder
1/2 teaspoon chaat masala powder
Salt (to taste)
1 litre water

FOR KADHI

1 bowl spinach (blanched and pureed)
2 tablespoons gram flour
1 bowl whisked yoghurt
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon red chilly powder
Salt (to taste)
500 ml water
1/2 inch ginger (grated)
1/4 teaspoon asafoetida
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
7-8 fenugreek (methi) seeds
2 dried red chillies
5-6 curry leaves
1 teaspoon oil

Recipe:

Mix together the ingredients for the dumplings to obtain a very thick batter. The batter should be such that the dumplings can be shaped on your palms. Pour water into a large pan and bring to a boil. Make small balls of the batter and drop one-by-one into the boiling water. Cook for 5 minutes. If you are not so concerned about your calorie intake, you can deep fry these balls to get Spinach Pakoras as these:

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Now whisk together the gram flour, spinach puree and yoghurt to remove any lumps. Add turmeric powder, coriander powder, cumin powder, red chilly powder, garam masala and salt and mix well.

Heat one teaspoon oil in a wok. Add asafoetida, mustard seeds, cumin seeds and fenugreek seeds and allow them to crackle. Add the grated ginger and fry till it starts turning brown. Ginger is a must in this recipe, as Spinach is heavy on the digestive system and ginger is known to aid digestion. Add dried red chillies and curry leaves and fry for 20 seconds. Pour the batter that you have prepared. Add 500 ml water, stir well and bring to a boil. Now lower the heat and gently drop in the dumplings. Cover the wok with a lid and simmer for 5 minutes. Remove from heat, transfer to a serving dish and serve hot with Steamed Rice.

Eat, drink and be merry! 🙂

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2 comments on “Palak ki Kadhi (with Steamed Spinach Dumplings)

  1. Today I made this Kadhi .it is delicious . But Divya I need to ask you regarding kulcha . I am also from Delhi and living in NZ and me and my husband really miss delhi style kulcha . I tried your kulcha receipe but turn out hard stuff . Can u pls help me how to make it properly.

    • Hi Neelu,
      Thanks for writing in. The Kulcha recipe that I have shared makes soft Kulchas if the proportion of ingredients is right. You need to make a soft dough and allow it to rest for some time before rolling it out. Try adding some warm milk instead of water to make softer Kulchas.
      Cheers,
      Divya

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