Spinach Pakora Kadhi Recipe – Authentic Indian Yogurt & Besan Curry

Last Updated on 4 months by Neha Deshmukh

Spinach Pakora Kadhi Recipe – Authentic Indian Yogurt & Besan Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Spinach Pakora Kadhi. It’s a beautiful blend of comforting flavors, a little bit of tang, and a delightful crunch. This isn’t just a dish; it’s a hug in a bowl, and I’m so excited to share my version with you. I first made this for a family gathering, and it was an instant hit!

Why You’ll Love This Recipe

This Spinach Pakora Kadhi is special for a few reasons. The slightly sour yogurt-based curry (kadhi) is incredibly soothing, and the crispy spinach pakoras add a wonderful texture contrast. It’s a complete meal in itself, perfect with a side of fluffy steamed rice. Plus, it’s a fantastic way to sneak in some extra greens! It’s a little bit of work, but trust me, the end result is so worth it.

Ingredients

Here’s what you’ll need to make this delicious Spinach Pakora Kadhi:

• 2 cups dahi (yoghurt)
• 1 tsp salt (plus more for pakoras)
• 2 tbsp besan (gram flour)
• ½ tsp haldi (turmeric powder)
• ½ tsp minced ginger
• 1 tsp sarson (black mustard seeds)
• 4 whole dried red chillies
• 2 tbsp mustard oil
• ¼ cup boiled and chopped spinach
• 1 onion, finely chopped
• ½ tbsp minced ginger-garlic
• 1 cup besan (gram flour)
• 1 green chilly, minced

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Mustard Oil: Don’t skip this! It gives the kadhi its signature pungent flavor. If you’re not used to it, start with a little less, but it truly makes a difference. You can find it at most Indian grocery stores.
• Besan/Gram Flour: This is the base of both the kadhi and the pakoras. Make sure yours is fresh for the best flavor and texture.
• Dahi/Yogurt: The yogurt is key to the kadhi’s tanginess. Traditionally, slightly sour yogurt is preferred. You can achieve this by letting the yogurt sit out overnight with a pinch of salt, or you can use pre-soured yogurt (available at some Indian stores). Regional variations use different types of yogurt – some prefer a thicker, Greek-style yogurt for a richer kadhi.
• Kasuri Methi (Dried Fenugreek Leaves): While not in the base recipe, a sprinkle of kasuri methi at the end adds a beautiful aroma and flavor. My grandmother always added it, and it’s a little touch I love.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the yogurt. Mix 1 tsp salt into the yogurt and let it sit overnight to sour (skip this step if you’re using pre-soured yogurt).
2. In a large bowl, whisk together the besan, remaining salt, turmeric powder, and minced ginger into the yogurt until you have a smooth, lump-free mixture.
3. Now for the tempering! Heat the mustard oil in a pan over medium heat. Add the dried red chillies and mustard seeds. Be careful – they’ll splutter! Remove the pan from the heat as soon as the mustard seeds start to crackle.
4. Let the tempered oil cool for a couple of minutes (this is important to prevent the yogurt from curdling!). Then, gently stir the yogurt mixture into the tempered spices.
5. Add 1 cup of warm water to the pan, return it to medium heat, and simmer for 10-12 minutes after it comes to a boil, stirring occasionally.
6. While the kadhi simmers, let’s make the pakoras. In a separate bowl, combine the boiled and chopped spinach, finely chopped onion, minced ginger-garlic, besan, minced green chilly, and salt. Add water, a little at a time, to create a thick batter – it should coat the spinach well.
7. Heat oil for deep-frying. Drop tablespoon-sized portions of the spinach batter into the hot oil and fry until golden brown and crispy. Drain the pakoras on paper towels to remove excess oil.
8. Gently add the fried pakoras to the simmering kadhi. Cover the pan and let it simmer for another 10 minutes, allowing the pakoras to soak up the flavors.
9. Garnish with fresh cilantro. Serve hot with steamed rice and a side of thinly sliced onions.

Expert Tips

• Preventing Curdling: The key to a smooth kadhi is to temper the spices correctly and let the oil cool slightly before adding it to the yogurt. Also, don’t boil the kadhi too vigorously.
• Consistency: If your kadhi is too thick, add a little more warm water. If it’s too thin, simmer for a few more minutes to allow it to thicken.
• Spice Level: Adjust the amount of green chili to your preference.

Variations

• Vegan Adaptation: Use plant-based yogurt (like soy or coconut yogurt) to make a vegan version. The flavor will be slightly different, but still delicious!
• Gluten-Free Considerations: Besan is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of red chili powder directly to the kadhi for an extra kick.
• Regional Variations:
  • Gujarati Kadhi: Often sweeter, with the addition of sugar or jaggery.
  • Punjabi Kadhi: Usually richer and creamier, with the addition of cream or milk.
  • Rajasthani Kadhi: Known for its use of mathania chilies, which give it a vibrant red color and a unique flavor.

Serving Suggestions

This Spinach Pakora Kadhi is best served hot with:

• Steamed rice (Basmati is my favorite!)
• A side of thinly sliced onions
• A dollop of ghee (optional, but adds richness)
• A sprinkle of kasuri methi

Storage Instructions

Leftover kadhi can be stored in an airtight container in the refrigerator for up to 3 days. The pakoras will lose their crispness, but the flavor will still be great. Reheat gently on the stovetop or in the microwave.

FAQs

1. What is the best way to sour the yogurt for Kadhi?

Leaving the yogurt out overnight with a pinch of salt is the traditional method. Alternatively, you can use pre-soured yogurt if you can find it.

2. Can I use a different oil instead of mustard oil? What will be the impact on flavor?

You can use vegetable oil or ghee, but the flavor won’t be the same. Mustard oil gives the kadhi its distinctive pungent taste.

3. How do I prevent the Kadhi from curdling?

Make sure the oil is cooled slightly before adding it to the yogurt, and don’t boil the kadhi too vigorously.

4. Can I make the pakoras ahead of time?

Yes, you can! Just fry them and let them cool completely. Store them in an airtight container, and reheat them in the oven or air fryer to crisp them up before adding them to the kadhi.

5. What is the best way to adjust the consistency of the Kadhi?

Add warm water to thin it out, or simmer for a few more minutes to thicken it.

6. What rice varieties pair best with Spinach Pakora Kadhi?

Basmati rice is a classic choice. Jeera rice (cumin rice) also pairs beautifully with the flavors of the kadhi.