Palak Kadhi

Wash the Fresh spinach thoroughly. Blanch the Fresh spinach in hot water for 2 minutes, then immediately transfer to ice-cold water. Drain and finely chop the blanched Fresh spinach.

In a large bowl, whisk together the Yogurt, Besan, 300 grams of Water, Turmeric powder, Red chili powder, and Salt until smooth and no lumps remain.

Heat a heavy-bottomed pot or Kadai. Pour the Yogurt-Besan mixture into the pot. Add the remaining 300 grams of Water. Bring the mixture to a boil over medium heat, stirring continuously to prevent curdling and sticking.