Palak Kadhi -A Lighter, Healthier Twist on Comforting Yogurt Curry Low Fat Spinach Yogurt Gravy

Palak Kadhi is a light, comforting dish that beautifully blends the tangy flavor of yogurt with the earthy goodness of spinach. This healthier take on the traditional North Indian kadhi skips deep-frying and adds nutrient-packed spinach, making it perfect for a wholesome, gluten-free meal.

Whether you’re watching your fat intake, cooking for kids, or simply want to try something different, this recipe gives you all the warmth of kadhi with added fiber, protein, and flavor.

Why Add Spinach to Kadhi?

Spinach adds color, texture, and nutrition to this dish. It’s loaded with:

• Iron, calcium, and folate

• Vitamins A, C, and K

• Antioxidants that boost immunity

Combined with protein-rich gram flour (besan) and probiotic-rich yogurt, this kadhi becomes a balanced, nourishing meal.

Why You’ll Love This Version

• Healthier – low-fat, high-fiber, and full of greens

• Gluten-free – no wheat, ideal for sensitive diets

• One-pot comfort food – pairs beautifully with rice or roti

Palak Kadhi -Low Fat Spinach Yogurt Gravy

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Serves: 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 9 voted )

Ingredients

Ingredients for Spinach Gravy/Palak Kadhi:

4 cups of washed spinach leaves
2 cups of curd/plain yogurt (Sour curd is good for kadhi.)
½ cup of gram flour/chana dal powder/besan
1 tbsp fenugreek seeds/methi dana
½ tbsp turmeric powder/Haldi
½ tbsp cumin seeds/jeera
Salt as per your taste
4 cups water
1 tbsp oil

 

Ingredients/Materials to make fritters/pakodi:

 

1 cup of gram flour/chana dal powder/besan
A pinch of turmeric powder
A pinch of heeng
1 tsp cumin seeds
½ tbsp Eno powder or baking powder (You can Find Eno in Indian Grocery stores)
Salt as per your taste
Water
Appe pan/Appam pan
Whisker

Instructions

Instructions for making Low-Fat fritters/pakodi in Appe (appam) pan:

 

1. Mix 1 cup of besan/gram flour with 1 cup of water.  Add jeera, a pinch of heeng, salt, and turmeric powder in it as well.
2.Whisk it properly, so there will be no lumps, and check the mixture's consistency. It should be like how pancake mix feels. Add the Eno powder/baking powder and mix it.

 

Our Pakodi Mix is Ready!

 

3. Put the Appe (Appam) pan on medium heat, and brush it lightly with oil.

 

4. Add the pakodi mix into the Appe pan's slots one by one. 

 

5.Cover the lid of the pan and let it cook for 3 to 4 minutes.

 

6. After 3-4 minutes, open the lid and flip the fritters to the other side with the help of the spatula that usually comes with the pan. I could not find mine, so I used a plastic fork.

 

7. It will take 3 or 4 minutes for the other side to cook.

8.When both of the sides are cooked, they will have nice little golden brown spots. You can also put a fork inside to check if it is cooked. If it goes in easily, it is cooked. If it doesn't, you need to cook it for another 1-2  minutes.

 

9. Take them out from the pan, and make more fritters the same way based on serving requirements.

 

Instructions for making Kadhi Gravy:

 

1. Boil the washed spinach with ¼ cup water in a microwave-safe bowl for 5 minutes

 Alternatively, you can put a pan on medium heat.  Add the washed spinach and ¼ cup water in it and let it cook for 5 minutes.

 

2. Now, make a puree of the boiled spinach with the help of a blender and keep it aside in a mixing bowl.
3. Add ½ cup of Gram flour/chana dal powder/besan in the puree and mix it properly, so there won't be any lumps.

 

4.Get a pan like a soup pot or a deep pan. Put the pan on the flame and set the heat to medium. A deep pan is good for making kadhi.

5. Now add oil, fenugreek seeds/methi dana, Cumin seeds, Turmeric, and a pinch of heeng inside the pan.

 

6. When the jeera and methi dana start crackling, add the puree made of spinach and gram flour into it. Mix it properly and add 1 cup of water to it.

 

7. Now, whisk curd/plain yogurt in the bowl with 1 cup water and then add it inside the pot.

 

8. Add 2 cups of water and put the heat to medium heat; let it cook for 45 minutes. Keep stirring occasionally.

 

9. When the gravy is cooked, which should be around 45 minutes, add fritters inside it and let it cook for another 5 minutes.
After that, turn off the flame and cover the lid for 5 minutes.

 

 

For Tempering/Tadka , you will need -

2-3 dried red chilies (Or As per your taste)
1 tsp of Mustard seeds/Rai
1/2 tsp of red chili powder
3 tbsp of mustard oil, ghee, or any vegetable oil

 

Tempering /Tadka making:

Heat ghee/oil in a deep, small pan at medium heat, add mustard seeds in the pan.
After 2 minutes, when the Mustard seeds start spluttering, add the Red Chilies.
Do not overheat it, or else it will burn. Pour the tadka/tempering onto your Palak Kadhi.

Serve hot with rice or chapati. Enjoy the delicious Kadhi!

Notes

Tips for Perfect Kadhi -Use slightly sour yogurt for best flavor. -Whisk besan well to avoid lumps. -If you don’t have an appe pan, air-fry or shallow-fry the pakodis. -Add a pinch of asafoetida (hing) for digestion and aroma.