Tuesday, November 3, 2015

Palak Chi Patal Bhaji - Spinach Curry

A classic Maharashtrian dish normally prepared in every household across Maharashtra. Simple, Healthy & delicious palak (spinach) curry made with besan (gram flour) & few spices. 

  • 1 Bundle Palak (Spinach) Leaves
  • 3 tbsp Besan (Gram Flour)
  • 1 tsp Mustard Seeds
  • 2 tbsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • 1 tsp Hing (Asafoetida)
  • 6nos. Garlic Cloves
  • 3nos. Green Chillies
  • 1 Medium size Onion
  • Salt to taste
  • 2 tsp Gul (Jaggery) or Sugar
  • 3 tbsp Oil
  • In a blender add garlic cloves & green chillies. Roughly grind them to a coarse paste. Keep this paste aside.
  •  Wash and roughly chop Palak (Spinach) leaves and pressure cook until 4 whistle.
  • When the pressure cooker cools off, take out the Palak (Spinach) leaves and drain all the water in a bowl. (Use this water for adjusting the consistency of the curry).
  • Now using a masher or back of a ladle roughly mash the palak (spinach) leaves. Add besan ( gram flour) and mix well. Mix besan till its well incorporated in the leaves. Make sure no lumps of besan (gram flour) are formed.
  • Now in a sauce pan add oil and mustard seeds. When the mustard seeds begins to crackle add cumin seeds, hing (asafoetida), turmeric powder and finely chopped onions.
  • Saute onions on medium flame for about 2-3 minutes. Now add garlic & green chilly paste and saute for further 4-5 minutes till the onions are well cooked.
  • After onions are cooked add the palak-besan (spinach - gram flour) mixture and mix well.
  • Add water and adjust the consistency of the curry as per your preference.
  • Add salt, jaggery and mix. Check for seasoning and let this palak (spinach) mixture come to boil.
  • Cook this curry for 7 to 8 minutes on a medium flame till raw flavour of besan (gram flour) fades away. (If you want you can dry roast the besan ahead of mixing it with the spinach leaves)
  • Palak chi patal bhaji (Spinach Curry) is ready.
  • Serve hot with Bhakri, Roti or Rice.
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