Sharing today is a famous Maharashtrian dish called “Palak Patal Bhaji” which is a savory spinach Curry which is a perfect blend of Sweet , Tangy and Savory curry dish. It’s rarely served in restaurants but very common healthy household dish. Probably not known to many people outside of Maharashtra.
The ingredients list is rather long but the recipe itself is super easy and the end product is super delicious. So lets get started.
PALAK PATAL BHAJI ( A SAVORY SPINACH CURRY)
A Sweet and Tangy Maharashtrian Spinach Cury
- Pressure cooker or Instant Pot
- 1 bunch Fresh Spinach
- 1 no. Lemon size ball of Tamarind
- 1/2 cup Chana Daal
- 1/4 cup Raw peanuts
- 1/4 cup Cashews (Optional)
- 4 no green chilis
- 1 tsp fenugreek seeds
- 1 Tbsp Besan or Gram flour
- 1 Tbsp Oil
- 1 tsp Asafoetida (Hing)
- 1 Tbsp Jaggary Or Sugar
- 1 tsp Turmeric powder
- 1 tsp red chili powder
- 4-5 no curry leaves (optional)
- 1 tsp Goda masala (Garam masala if goda masala not available)
Soak the chana daal and peanuts in enough water for at least 4 hrs .Better overnight
Soak Tamarind in enough water as well to extract the pulp
Cook chana daal , peanuts and cashews in a pressure cooker for 1 whistle or ininstant pot for Manual 8 min , Natural Pressure Release
Chop spinach finely and chop green chilis in small pieces.
Heat oil in the pan, Add mustard seeds,turmeric,red chili powder,hing,curry leaves, fenugreek seeds and green chilis followed by chopped spinach
when Spinach starts leaving water from sides add besan while mixing continuously. Make sure no lumps are formed
Saute spinach with besan for a couple of minutes
Then add the cooked Chana daal, Peanuts and Cashews
Let the mixture come to boil. Then add masala, tamarind pulp, jaggary & salt to taste
Optional : Give second tadka on top with mustard seeds, red chilis and fenugreek seeds
Bhaji is ready to serve
