Spinach rice with makhana kadhi
If you love kadhi pakora but want to enjoy without the guilt, try the healthier makhana kadhi that has flavour as well as texture. And when it is served along with vibrant green spinach rice, it makes a lip smacking meal!
Kadhi, a yogurt and chickpea flour gravy is one of the most popular dishes in India and almost every region has their own way of making a kadhi. Punjabi kadhi with pakoda (fritters) or Gujrati fajeto (mango pulp with sweet kadhi) or sindhi kadhi with tomato and tamarind – the variety is endless and each equally flavourful.
Makhana or fox nuts/lotus seeds are not only healthy as they contain several important nutrients but roasted in little ghee with salt and pepper, makes for a delicious snack as they turn in these super crunchy nuggets. In my recipe, I have used these crunchy nuggets of nutrients in lieu of deep fried pakora. A sour, spicy Punjabi style kadhi garnished with a generous helping of ghee roasted makhana is a wonderful alternative to the popular kadhi pakora.
The makhana kadhi is delicious with pea rice or plain rice but in my opinion, it makes an unbeatable combination with spinach rice. Not only is the spinach rice a delicious way to incorporate greens but it comes together fairly quickly too…blanch the spinach, grind it with the aromatics and mix it with fluffy rice. Its vibrant colour is not only beautiful to look at but when mixed with spicy, crunchy makhana kadhi, it makes a lip smacking one bowl meal.
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Recipe Card
Spinach rice with makhana kadhi
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Indian
PREP TIME
30 mins
COOK TIME
30 mins
SERVINGS
serves 3
Author: Hema B Kathrani | Cuisine: Indian | Category: Mains
Prep Time: 30 mins | Cook Time: 30 mins | Servings: serves 3
If you love kadhi pakora but want to enjoy without the guilt, try the healthier makhana kadhi that has flavour as well as texture. And when it is served along with vibrant green spinach rice, it makes a lip smacking meal!
Ingredients
- For the kadhi:
- 1 ½ cup sour yogurt
- ½ cup besan (chickpea flour)
- 6 cups water
- 1 medium sized onion, finely chopped
- 2 chilies + ½ inch ginger + 2 cloves of garlic, finely chopped
- 2 dry red chili
- 1 tsp cumin seeds
- 2 tbsp oil
- Salt to taste
- For the makhana:
- 1 ½ cup makhana
- 1 tbsp ghee
- Salt and pepper to taste
- Tempering for the kadhi:
- 2 tsp ghee
- 1 garlic finely chopped
- 1 tsp red chili powder
- 1 tsp kasoori methi
- For the spinach rice:
- 2 cups long grain rice
- 1 bunch spinach
- ½ cup coriander leaves + roots
- 3 green chilies
- ½ inch ginger
- 1 large clove garlic
- Salt to taste
- For the tempering of spinach rice:
- 2 tbsp ghee
- ½ tsp cumin seeds
- 2 dry red chilies
- 1 medium onion, sliced
- Salt to taste
Method
- Prepare kadhi:
- In a bowl, combine sour yogurt, besan and whisk till no lumps remain.
- Add water and whisk again to a smooth gravy.
- In another large pan, heat oil and add cumin seeds.
- Once the cumin seeds start to sizzle, add dry red chili and finely chopped onion.
- Over a low flame, add salt and fry the mix till onions caramelize.
- Add finely chopped ginger-garlic-chili and fry for another minute.
- Pour the yogurt + besan gravy to the onion mix and combine.
- Stir occasionally till the gravy starts to boil.
- Simmer the gravy for another 5 minutes at a low flame and keep it aside.
- Adjust the seasoning.
- Prepare rice:
- Wash the rice in clean water till the water runs clear.
- Soak the rice in warm water for 30 minutes.
- Put a large pot of water to boil.
- Once it comes to boil, place spinach and cook for 30 seconds.
- Remove the spinach and immediately put it in a bowl of cold water for 1 minute.
- Drain and keep it aside.
- In the same spinach water, placed washed and soaked rice and cook till tender and fluffy.
- Drain the rice and keep it aside.
- Make spinach rice:
- In a blender, combine cooled spinach, coriander leaves and roots, chili, ginger, garlic and salt to a smooth paste and keep it aside.
- In a pan, place ghee on a medium heat.
- Add cumin seeds and dry red chili.
- Once the cumin seeds start to sizzle, add sliced onion and salt.
- Cook on a low flame till the onions turn pink.
- Add the spinach puree to the onions and cook for 1 minute.
- Remove and cool. Adjust the seasoning before adding to the rice.
- Mix the spinach gravy to the cooled rice in parts till completely combined.
- Roast the makhana:
- In a pan, heat ghee.
- Add makhana and season it with salt and pepper.
- Roast the makhana on a low flame till golden.
- Make the tempering of kadhi:
- In a small pan, heat the ghee.
- Add garlic and sauté till pink.
- Turn off the flame and then add red chili powder and kasoori methi.
- Add this tempering immediately to the kadhi.
- When ready to serve, add roasted makhana and serve with spinach rice.
Notes
- You can do the rice as well as kadhi in advance without the tempering and adding of the makhanas. Add the tempering and the crispy makhana at the last minute for the best results.
- For a spicier kick, roast makhana in red chili powder before adding to the kadhi.
- Makhana tend to lose their crispiness if roasted beforehand. Freshly roasted makhana would give the texture and flavour to this kadhi.
- I used basmati rice here, but you could use any long grain rice variety here.
- Cool the spinach as well as the rice before mixing. Mix it in parts so that the rice does not break and it coats the rice evenly.
- You could also add fried cashews or raisins or sweet corn or peas to the spinach rice to make it more flavourful.
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