Spinach Buttermilk Curry

Spinach Buttermilk Curry in Marathi

Serves: 2 to 3 persons
Time: 20 minutes


Ingredients:
1 medium bunch spinach
2 cups thick and sour buttermilk
1/4 cup cooked peanuts (soak peanuts for 5-6 hours and pressure cook)
For tempering: 1 tsp ghee, 1/4 tsp mustard seeds, 1/4 tsp cumin Seeds, 1/4 tsp turmeric powder
3-4 curry leaves
1 tbsp besan flour
1 tsp ginger paste
3 green chilies, finely chopped
Salt to taste

Method:
1) Wash spinach and pluck the leaves. Finely chop Spinach leaves. Mix besan flour with buttermilk.
2) In a wok, heat 1 tsp ghee. Add mustard seeds, cumin Seeds, turmeric powder, ginger paste, chopped green chilies, curry leaves. Then add boiled peanuts and saute.
3) Stir peanuts for about 30 seconds. Then add finely chopped spinach and let it cook over medium heat. Do not cover the wok while cooking spinach.
4) Once spinach is done, lower the heat and add buttermilk. Keep stirring until curry starts boiling. If you stop stirring, you will not get the desired smooth curry like texture. In the end, add salt.
Serve hot with chapatti or white Rice.

Tips:
1) If you make butter at home then use the buttermilk you get after making butter. This particular buttermilk doesn't curdle quickly like the buttermilk make of normal yogurt. Also, it is very flavorful.
2) If buttermilk has less sourness, add little tamarind pulp in the curry.