It is hard to imagine an Indian dish, especially a curry that uses no spices, right? Well, here is a rustic Punjabi kadhi, which is a heirloom recipe, that uses no spices (none whatsoever), not a single drop of oil, therefore no tempering either.It speaks volumes about the simplicity of a desi dish which turns out to be a meal to remember when paired with makki ki roti or a simple paratha. Do try it before the winters slip away.
Roast the besan in a hot pan, stirring continuously, till the besan begins to change color and there is no raw smell. (be careful not to burn the chickpea flour) Set aside.
Wash spinach in plenty of water at least three to four times to get rid of any dirt / grit. Drain excess water.
Boil the spinach till the stalks turn soft. (I pressure cook it, without adding water, till one whistle escapes) Set aside.
In a heavy bottom pan, add all ingredients together, including the cooked spinach, and bring to a boil, stirring continuously.
Once the contents come to a boil, reduce the heat and cook for at least 20 – 25 minutes or till you see oil around the edges of the kadhi. Stir occasionally.
Serve hot with makki ki roti or paratha.
Notes
This kadhi uses a little more besan than you would use for the regular Punjabi kadhi.
I use buttermilk attained from homemade cultured butter and it was thicker than store brought buttermilk. So please adjust the amount of water accordingly.