Palak Subzi In Curd
by ved

Palak subzi in curd brings out a delicious gravy recipe with palak or spinach puree added to a spicy curd mixture and tempered with grated coconut and chillies. A sweet and tangy vegetable dish , palak in curd is best paired with steamed rice.

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Palak Subzi In Curd recipe - How to make Palak Subzi In Curd

2 cups chopped spinach (palak) leaves
1 tbsp grated coconut
4 to 5 drops red colour
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 cup curds (dahi)
1/4 tsp urad dal (split black lentils)
1/2 tsp coconut oil

Method

In a deep pan, add water and bring to boil.
Add the spinach cook with salt and turmeric powder till soft.
Drain and keep aside.
Combine the coconut, chillies and cumin seeds and blend in a mixer into a smooth paste and keep aside.
Add the ground paste to the curds and mix well.
In a pan, combine the cooked spinach and add curd-coconut mixture and mix well and boil for 10-15 minutes.
In another pan, heat 2 tsp oil and add the mustard seeds.
When the seeds crackle, add the asafoetida, urad dal and curry leaves and saute for 10 seconds.
Add this to the gravy and mix well.
Serve hot.