High-Protein Soya Palak Kadhi 🥣🌿
A healthy twist on traditional kadhi, made with protein-rich curd, besan, soya chunks and spinach. Creamy, flavourful and perfect for a wholesome Indian meal!
📝 Ingredients
For the Kadhi
- 6 tbsp besan
- 1 cup (250 g) Greek yogurt or high-protein curd
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 7–8 cups water, or as required
For the Tadka and Vegetables
- 1½ tsp ghee
- 6–7 curry leaves
- 1 tsp mustard seeds
- ½ tsp methi seeds
- 2–3 black peppercorns
- A pinch of hing
- 1 tsp cumin seeds (jeera)
- 2 dried red chillies
- 1 medium onion, thinly sliced
- 30 g soya chunks, boiled and squeezed well
- 1 cup chopped spinach
- 1 tbsp ginger-garlic paste
- ½ tbsp jaggery powder
- A handful of fresh coriander, chopped
👩🍳 Method
- In a large bowl, whisk together the curd, besan, salt, red chilli powder and turmeric powder until smooth.
- Add the water gradually and mix well until there are no lumps. Keep the mixture quite watery, as the kadhi will thicken while cooking.
- Heat ghee in a deep pan. Add mustard seeds, cumin seeds, methi seeds, peppercorns, dried red chillies, curry leaves and hing. Let the spices release their aroma.
- Add the sliced onion and sauté for 3–4 minutes until slightly soft.
- Add the chopped spinach and boiled, squeezed soya chunks. Cook for another 3–4 minutes.
- Lower the flame and slowly pour in the prepared besan-curd mixture, stirring continuously.
- Cover and cook for 4–5 minutes. Add the ginger-garlic paste and jaggery powder, and mix well. Add more water if the kadhi becomes too thick.
- Cover and simmer on low heat for another 15 minutes, stirring occasionally, until the kadhi is cooked and slightly thickened.
- Finish with freshly chopped coriander and serve hot.
🍽️ Serving Suggestion
Enjoy this high-protein soya palak kadhi with steaming hot basmati rice or jeera rice for a comforting and nutritious meal. ❤️