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.

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