Palak Kadhi with Jeera Rice

Back to basics

This traditional Indian dish has it all, and now we’ve packed it with spinach too.

316 calories per serving | 18g protein | 16g fat | 23g carbs | 8g fiber

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INGREDIENTS | Makes 2 servings

• PALAK KADHI

  • 1 cup spinach, raw or frozen

  • 1 cup greek yogurt

  • 1 tbsp chickpea flour

  • 3 cups water

  • 3 tsp avocado oil

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 1 tbsp ginger, grated

  • 1 tbsp garlic, grated

  • 1/2 tsp turmeric

  • 1/4-1/2 tsp cayenne, to taste

  • 1 tsp salt, to taste

• JEERA RICE

  • 1 lb cauliflower rice, fresh or frozen

  • 2 tsp ghee

  • 1 cinnamon stick

  • 1 bay leaf

  • 2 cloves

  • salt to taste

DIRECTIONS

• Step 1 - Saute spinach in 1 tsp of oil until cooked, puree. In a large bowl, whisk together chickpea flour, yogurt and water until smooth

• Step 2 - In a deep pan, saute mustard seeds in 2 tsp oil till they crackle, then add cumin seeds. Add pureed spinach, turmeric, cayenne, ginger, garlic and salt, cook 1 minute

• Step 3 - Add the chickpea-yogurt mixture, stir well, let boil and then reduce to a simmer for 15-20 mins until thick

• Step 4 - For jeera rice, saute spices in ghee until fragrant. Caramelize onions. Add cauliflower rice and cook until dry.

  Serve together

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