Spinach and Curd Curry or Chutney ( Palak Aur Dahi Ki Sabji )

Hello friends,
Namaskar.....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  Prep Time....10 minutes
#  Cook Time....7 minutes
#  Serving.....4

# Spinach is loaded With nutrients, minerals, iron, calcium and antioxidants so it is considered to be very healthy.

# There are many recipes to prepare Spinach curry like .... "Spinach stir fry," "Spinach Paneer", "Spinach cofta" etc.
One of them is..."Spinach Curd Curry" which is easy, delicious and instant.

#  It is a traditional recipe of my mother which I am sharing With you.

# Ingredients For "Spinach Curd Curry"....

1. Spinach....3 bunch ( 270 gram )
2. Curd......100 gram
3. Cumin seeds...1|2tea spoon
4. Asafoetida....1 pinch
5. Turmeric powder...1|4 Tea spoon
6. Coriander powder....1|2 Tea spoon
7. Red Chili powder.....1 pinch
8. Salt to taste....1 tea spoon sendha and 1|2 tea spoon black salt
9. Water for curry....80 ml.
10. Chopped ginger....half inch piece
11. Green chilies....1 or 2
12. Desi ghee....1 tea spoon
13.  Lemon juice...1|2 tea spoon or dry mango powder

#  Ingredients of Tadka for the curry...

1. Desi ghee....2 Table spoon
2. Asafoetida.....1 pinch
3. Red Chili powder...1|4 tea spoon
4. Whole red Chili....1

#  Method Of Making ....

1. Wash the Spinach well 4 and 5 times in an open water.

2. Make it boil in an open pan till 8 minutes on the medium flame....or pressure cook till 1 whistle.

3. Just drain the boiling water in a strainer.

4. As the boiled Spinach cools down, grind the Spinach with ginger,  green chilies and  with 50 ml.water in the mixer jar smoothly for a minute.

5. Then add 100 gram curd ( better little sour ) in the Spinach puree and grind it again for 30 seconds or 1 minute.
Now Spinach and curd puree is ready for the curry.

(If you add beated curd directly in the curry like kadhi, then it may be the chance of splitting the curd.....so this is the right method. )

6. Now place a kadhai on the medium flame with 1|2 spoon ghee.
As the ghee heats up, just add cumin seeds and asafoetida to crackle and sizzle.

7. Then add Turmeric powder, coriander powder and pinch of red Chili powder.
Saute it and just add Spinach puree in it on the medium flame.

8. Mix it well and cook it by stirring continuously till the boiling point so that it could not splitter.... because this is curd curry.

9. As the Curry starts boiling... just add only 40 ml water in it... because this Curry should be thick in consistency.
Cook it 2 minutes more.
Total cooking time is 7 minute only.

10. Lastly add 1|2 tea spoon lemon juice or amchur in the curry and off the flame.

11. Now prepare the Tadka for the curry.

Just add deshi ghee in the Tadka pan.
As it heats up, just add cumin seeds and asafoetida in it.

As the Tadka cool down a little, then add red Chili powder and whole red Chili to avoid burning.

12. Saute it well and transfer this Tadka in the Spinach curry.

In this way, delicious, healthy and different traditional Spinach curry is ready.

Serve it hot with chapatis, puree, parantha and rice.

#  Note....

1. For maintaining the green colour of Spinach, just drain out the boiled Spinach on a strainer and pour some cold water over it for checking the further cooking.

2. If you sieve your beated curd before adding in the curry, this will not splitter in the curry.
You can apply this method if you are not mixing the curd in the Spinach at the time of grinding in the mixer jar.

3. If your curd is not sour, then do add little lemon juice or amchur powder.
It will enhance the taste of Spinach curry.

4. The whole taste of this Curry depends upon its Tadka ... because it is an instant curry with few ingredients.

5. In place of Tadka...You can add little melted ghee or butter at the time of serving.
It will make it Luscious with roti or chapatis.

Thanku Friends,
Thanks again.