Rajasthani Kadhi With Tofu Palak Pakoda Recipe

 
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Rajasthani Kadhi With Tofu Palak Pakoda
How To Make Rajasthani Kadhi With Tofu Palak Pakoda
  • Chef: David Edward Raj
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Rajasthani Kadhi With Tofu Palak Pakoda Recipe: A tantalising kadhi recipe served with jeera pulao is what a hearty meal should be! This traditional Rajasthani kadhi recipe from Elior India serves crispy tofu palak pakoda along with it, and makes it all the more appetising and delicious!

Ingredients of Rajasthani Kadhi With Tofu Palak Pakoda

  • 1 Cup sour curd
  • 2 cup water
  • 4 tbsp besan
  • 1 tsp turmeric powder
  • 2 tbsp ghee/oil
  • to taste salt
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp cumin seeds
  • 1 Bay leaf
  • A pinch of asafoetida
  • 1/2 tsp red chilli powder
  • 2 Whole red chilli
  • 10 gms spinach
  • 10 gms tofu
  • 5 gram onion
  • 2 tbsp fresh coriander
  • 5 Curry leaves
  • 1/4 cup besan
  • 1 tsp ginger
  • Oil (to fry)
  • 1 tsp fennel seeds
  • 1 cup Green chilli
  • 1 basmati rice
  • 1-2 tbsp ghee
  • 1 tbsp cumin
  • Whole spices (1 black cardmom,4-5 cloves & 2-3 bay leaves)
  • 150 ml water
  • 1 tsp lemon juice
  • to taste salt

How to Make Rajasthani Kadhi With Tofu Palak Pakoda

  • 1.Firstly in a pan take 1 cup sour curd, add 3 to 4 tablespoons besan (gram flour), then add 1/2 teaspoon turmeric powder and salt as required, Add 2 cups of water to it.
  • 2.With a wired whisk mix everything well till smooth. There should be no lumps of besan.
  • 3.Now keep the pan on the stovetop, keep the flame to a low or low-medium and begin to cook the kadhi. Keep stirring at intervals and let the kadhi come to a boil, continue to simmer even after the kadhi comes to a boil.
  • 4.Do keep on stirring at intervals and cook for 12 to 15 minutes on a low to low-medium flame. There should be no raw taste of besan in the kadhi. The kadhi will also thicken by the time it is cooked. Cover and keep aside.
  • Prepare the tempering:
  • 1.Heat 2 tablespoons ghee or oil in a small pan or tadka pan, add 1/2 teaspoon mustard seeds, next add a bay leaf. Let the mustard seeds crackle, then add 1/2 teaspoon cumin seeds.
  • 2.Once the cumin seeds splutter, add 1/4 teaspoon fenugreek seeds, add 2 dry red chilies. Fry for a few seconds till the red chilies change their color.
  • 3.Switch off the flame and add 1/2 teaspoon red chilli powder. Shake the pan or mix with a spoon.
  • 4.Immediately pour the tempering in the kadhi. Cover and let the tempering flavors infuse with the kadhi. After 5 to 6 minutes serve Rajasthani kadhi with jeera pulao.
  • Prepare jeera pulao:
  • 1.Clean the rice thoroughly and wash. Soak in water for half an hour. After half an hour, drain to remove the excess water.
  • 2.Heat ghee in a pan or a deep vessel over medium heat. When ghee is hot enough cumin seeds and whole spices.
  • 3.Sauté for a while now, add in the drained rice and sauté for 2 minutes while stirring constantly.
  • 4.Now add 1.5 cups of water, some salt and lemon juice to the rice. Mix well.
  • 5.Cover and cook rice on low heat for 5 minutes. Open the lid and check the rice. Gently stir the rice. Cover again and cook for 5 more minutes or until done.
  • 6.Check the rice now. There should be no water left in the rice, the rice grains puff up and turn soft. Jeera rice is now ready, turn off the heat.
  • 7.Cover the rice and let it rest for 10 minutes. Open the lid after 10 minutes, gently stir with a fork or a ladle.
  • Prepare tofu and palak pakoda:
  • 1.In a small mixer jar grind fennel seeds, green chili and ginger without adding any water to a coarse paste and keep aside. Heat enough oil in a kadhai on medium flame to deep fry pakoras.
  • 2.In a medium bowl, add grated tofu and shredded palak, prepared coarse masala of ginger-green chilli, chopped onions, coriander leaves, curry leaves, chickpea flour along with needed salt and mix well to combine.
  • 3.Once the oil is hot, drop spoon-full of prepared batter and add to oil. Fry them until golden and remove onto a paper towel.
Key Ingredients: sour curd, water, besan, turmeric powder, ghee/oil, salt, mustard seeds, fenugreek seeds, cumin seeds, Bay leaf, asafoetida, red chilli powder, Whole red chilli, spinach, tofu, onion, fresh coriander, Curry leaves, besan, ginger, Oil (to fry), fennel seeds, Green chilli, basmati rice, ghee, cumin, Whole spices (1 black cardmom,4-5 cloves & 2-3 bay leaves), water, lemon juice, salt
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