How to Make High-Protein Soya Palak Kadhi at Home

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

1. In a large bowl, whisk together the curd, besan, salt, red chilli powder and turmeric powder until smooth.
2. Add the water gradually and mix well until there are no lumps. Keep the mixture quite watery, as the kadhi will thicken while cooking.
3. 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.
4. Add the sliced onion and sauté for 3–4 minutes until slightly soft.
5. Add the chopped spinach and boiled, squeezed soya chunks. Cook for another 3–4 minutes.
6. Lower the flame and slowly pour in the prepared besan-curd mixture, stirring continuously.
7. 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.
8. Cover and simmer on low heat for another 15 minutes, stirring occasionally, until the kadhi is cooked and slightly thickened.
9. 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. ❤️