Palak Coconut Kadhi

Preparation :5 mins
Cook :9 mins
Total Time :14 mins
Servings :Makes 4 servings

Ingredients :

6 big spinach (palak) leaves
2 tbsp besan (bengal gram flour)
3/4 cup curds (dahi)
2 1/2 tsp oil
2 cardamoms
2 cloves (laung / lavang)
12 cinnamon (dalchini)
1 bayleaf (tejpatta)
6 curry leaves (kadi patta)
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 cup finely chopped onions
3/4 tbsp finely chopped green chillies
1 1/2 tsp finely chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
1 1/2 cups coconut milk

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method :

Combine the besan and curds in a bowl and whisk well so that no lumps remain. Keep aside.Put the oil in a deep microwave-safe bowl and microwave on high for 1 minute.Add all the remaining ingredients, except the coconut milk and the besan-curd mixture, mix well and microwave on high for another 2 minutes, stirring once in between after 1 minute.Add the coconut milk and the besan-curd mixture, mix well and microwave on high for 3 more minutes, stirring once in between after 1½ minutes. Keep aside.Place 6 spinach leaves on the turntable and microwave on high for 1 minute.Combine the spinach leaves with ½ cup of the prepared kadhi and blend in a mixer to a smooth purée.Add this purée to the remaining kadhi, mix well and microwave on high for 2 minutes.Serve hot garnished with coriander.