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Spinach-Buttermilk Gravy (Palak Kadhi)

A spicy, healthy and easy kadhi prepared by cooking spinach in buttermilk gravy.
4 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2 -3


  • 2 cups thick buttermilk or curd/yogurt
  • 2 green chillies
  • 1/2 tea spn grated ginger
  • 1 cup chopped spinach
  • 3-4 curry leaves
  • 1/2 tea spn urad dal
  • 1/2 tea spn cumin seeds
  • 1 tea spn besan gram flour
  • A pinch asafoetida
  • 1/2 tea spn mustard seeds
  • Oil
  • Salt


  • Heat a little oil and fry mustard seeds, urad dal, cumin seeds.
  • When they start popping, add green chillies, curry leaves, asafoetida, ginger.
  • Fry for few minutes and then add turmeric, spinach.
  • When spinach is wilted, Add a cup of water, salt. Bring to boil.
  • In a separate bowl, take buttermilk, besan and mix well to remove any lumps.
  • Now add a ladle full of spinach-water mix into yogurt and mix very well. (This step helps in bringing up temperature of buttermilk and so it does not curdle much when heated).
  • Beat the mixture very well and add it slowly back into the boiling spinach-water.
  • Cook on a medium-low heat. Mix it occasionally to avoid any curdling.
  • Serve with rice and some spicy side dish.