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Spinach Kadhi (Takatla Palak) Recipe

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Marathi spinach kadhi (takatla palak) recipe. Teamed with soft, fluffy rice this iron-rich kadhi can even be fed to toddlers who can't chew properly.
Author Mukta Tikekar

Ingredients

  • 3 cups buttermilk
  • 1 cup blanched and pureed spinach
  • 2 tbsp chana chickpea flour
  • Half tsp cumin seeds
  • Half tsp jeera powder powdered cumin seeds
  • 2-3 tsp sugar preferably organic
  • 1 tsp grated ginger
  • 1/5 th tsp haldi turmeric powder
  • 1/5 th tsp hing asafoetida
  • 1 piece of green chili optional
  • Salt to taste

Instructions

  • Heat a pan, add ghee, and then add cumin seeds.
  • When cumin seeds splutter, add hing, turmeric powder, grated ginger, and a piece of green chili. (Adding chili is optional. If you are preparing this kadhi for babies or toddlers, it is best to avoid adding the chili.)
  • Add pureed spinach and cook on low flame for about 5 minutes while stirring occasionally.
  • While the spinach is cooking, add chana flour, jeera powder, salt, and sugar to the buttermilk, and stir the buttermilk using a spoon till the chana flour has mixed properly with the buttermilk.
  • After cooking spinach for 5 minutes, turn off heat and allow it to cool.
  • Add the buttermilk in the pan after the spinach has cooled off, and then mix it properly with the spinach using a ladle or a spatula.
  • Cook the mixture on low flame till it comes to a boil.
  • Allow the mixture to cook for a couple of minutes more after it comes to a boil.
  • Turn off heat and serve with rice or chapatis.