90 Min

GF

NF

Spinach Yogurt Soup

Inspired by the quintessential Gujarati kadhi, this soup can also be eaten as a sauce with rice or noodles. A classic idea rooted in Indian techniques, the chickpea flour acts as a binder for the yogurt and also prevents it from ‘breaking’. The pureed spinach adds an herby and fresh flavor to the soup. Feel free to leave some of the spinach stems in, they add flavor and fiber to the soup. And like most dals or kadhis in India, it’s finished with a ‘takda’ or pop of spices.

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Cook Time

90 Minutes

Serves

4

Directions

Step 1

Whisk the yogurt, chickpea flour, ginger puree, cloves, salt, and 4 cups of water in a stockpot until smooth. Bring it to a boil, frequently whisking and stirring (otherwise the chickpea flour may lump). Turn the heat to low and let the curry simmer for 30 to 40 minutes stirring every 5 to 7 minutes. The soup will appear viscous, a sign that it’s done.

Step 2

Turn the heat off and within 2 to 3 minutes, add the spinach leaves — they will wilt and cook into the hot soup. The idea is to not cook the greens any further, this way they maintain a bright green color when puréed. Let the soup rest for 10 to 15 minutes then purée it in a blender and pour back into the stockpot.

Step 3

Heat the ghee in a small frying pan and pop the kari leaves, mustard seeds, and coriander seeds. Being careful not to burn them, watch them carefully. Within 3 to 4 seconds, turn the heat off. Wait another minute then add the chile powder and the whole chiles. Transfer this mixture to the spinach soup.

Notes & Variations

It is important to cook the soup for the initial 30 to 40 minutes, otherwise the chickpea flour will have a pronounced ‘raw’ taste.
The last step of adding the chili powder and whole chiles is temperature sensitive – chiles burn really quickly so do make sure the oil is not too hot.
If using store bought yogurt, use the whole milk Bulgarian style. If using Greek style yogurt, whisk together one cup yogurt with one cup water.

Ingredients

2 cups plain whole-milk yogurt, preferably homemade 

1/2 cup chickpea flour 

2 tablespoons ginger purée

5 to 6 whole cloves

2 teaspoons salt

2 cups spinach leaves

3 tablespoons ghee 

1 teaspoon black mustard seeds

1/2 teaspoon coriander seeds

1 teaspoon chile powder (optional)

8 to 10 whole dried chiles (optional)

10 to 15 kari leaves

Step 1

Step 2

Step 3

2 cups plain whole-milk yogurt, preferably homemade 

1/2 cup chickpea flour 

2 tablespoons ginger purée

5 to 6 whole cloves

2 teaspoons salt

2 cups spinach leaves

3 tablespoons ghee 

1 teaspoon black mustard seeds

1/2 teaspoon coriander seeds

1 teaspoon chile powder (optional)

8 to 10 whole dried chiles (optional)

10 to 15 kari leaves

Notes & Variations

It is important to cook the soup for the initial 30 to 40 minutes, otherwise the chickpea flour will have a pronounced ‘raw’ taste.
The last step of adding the chili powder and whole chiles is temperature sensitive – chiles burn really quickly so do make sure the oil is not too hot.
If using store bought yogurt, use the whole milk Bulgarian style. If using Greek style yogurt, whisk together one cup yogurt with one cup water.

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90 Min

Stock Your Pantry

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

90 Min

Stock Your Pantry

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Hello, spinach - Our old friend.

Any moment spent not consuming spinach is a moment wasted in our book!

REUNITED & IT TASTES SO GOOD

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