2 cups shredded spinach leaves
Salt to taste
¼ tsp turmeric powder
1-2 green chillies, finely chopped
A pinch of garam masala powder
½ cup fine besan
Oil for deep frying
3 tbsps yogurt
2 tbsps fine besan
1½ tbsps pure ghee
1 inch cinnamon stick
A pinch of fenugreek seeds (methi dana)
6-8 curry leaves
2-3 green chillies, slit
1 dried red chilli, broken
A pinch of asafoetida (hing)
Salt to taste
A pinch of sugar
1 tbsp chopped fresh coriander leaves
Place spinach leaves in a bowl and season it with salt. Add turmeric powder, green chillies, garam masala powder, fine besan, and thoroughly mix. Gradually add ¼ cup of water and continue mixing until it forms a well-combined paste.
In a deep kadai, heat a sufficient amount of oil. Carefully spoon small portions of the spinach mixture into the hot oil and deep-fry them until they turn golden and become crisp. Once done, place them on absorbent paper to remove excess oil.
Make a smooth mixture adding yogurt with fine besan. Add 2 cups of water to this mixture and stir thoroughly.
In a deep non-stick pan, heat ghee. Add cloves and cinnamon stick and saute until they release their aroma. Add fenugreek seeds, curry leaves, green chillies, dried red chilli, and asafoetida to the pan. Saute these spices for a few seconds. Pour in the yogurt mixture and add ½ cup of water. Stir well.
Season the mixture with salt and allow it to come to a gentle boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer for an additional 5-6 minutes.
Add sugar to the mixture, stir, and cook for one more minute. Pour in ¼ cup of water, stir, and bring it to a boil. Lastly, add coriander leaves, mix well, and remove the pan from the heat.
To serve, arrange the palak pakode in a serving bowl, then generously pour the kadhi over them. Serve this delicious dish hot alongside steamed rice. Enjoy!