Palakachi Patal Bhaji

Palak Bhaji Maharashtrian Style Spinach Curry I ngredients: 1 Bunch of Fresh Spinach 1/2 cup peanuts 1/2 cup Chana Dal 2-3 tbsp broken Ca...

Palak Bhaji

Maharashtrian Style Spinach Curry

1 Bunch of Fresh Spinach
1/2 cup peanuts
1/2 cup Chana Dal
2-3 tbsp broken Cashew nuts (Optional)
For Tempering: 3-4 tbsp vegetable Oil, 1 tsp Mustard Seeds, 1/2 tsp Asafoetida, 1 tsp Turmeric Powder,
1/2 tsp Fenugreek Seeds (Optional)
2 tbsp Chickpea Flour
2-3 Green Chilies
2 tbsp Tamarind Pulp
1 to 1 & half tbsp Goda Masala
2 tbsp Grated Jaggery
Salt to taste

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1) Soak peanuts and chana dal in the water for 7-8 hours. After that pressure cook peanuts and chana dal to 2-3 whistles. Add 1 and half tsp salt while pressure cooking.
2) Remove the stems from spinach and rinse the leaves well under running water. Drain. Chop the spinach leaves finely.
3) Take a frying pan. Heat 3 tbsp oil. Temper with mustard seeds, asafoetida, turmeric powder, then add chopped chilies, fenugreek seeds. Fry for 5-10 seconds. Turn the heat on medium and add chopped spinach. After couple of minutes, add chickpea flour and mash together with masher. Remove all lumps. Stir fry for 2-3 minutes.
4) Once spinach gets mashed properly add pressure cooked peanuts and chana dal. If you like, add some cashew nuts. Add Goda masala, little water, tamarind pulp, Jaggery and salt to taste. Give a nice stir and bring to boil.
Usually this Curry is little thick so add water only if needed.

1) You can put 2-3 garlic flakes while tempering to give a nice flavor of garlic.

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Post a Comment Default Comments

  1. I have been wanting to try this one for ages. So happy to have found it here:)

  2. Hi Vaidehi,

    I tried this recipe and it turned out so delicious!!! Thank you.

    I also love alu che 'fadhfade' and this is the closest we can get to having it here in U.S.

    I am going to make this again and again. Thanks a lot! I love your blog and really appreciate ur efforts.


  3. Hi Vaidehi;

    We live in Florida and can get Adu's leaves
    (Patra). can you tell me how to make this Bhaji
    with Adu's leaves. I think Adu may take longer to cook than spinach. I am not Marathi so I have never had this but would like to try.


  4. Hi
    I will try to post alu chi patal bhaji asap

  5. Dear Vaidehi,

    1. Can you tell us how much is one bunch in either weight or cups? I get different sized bunches.

    2. Step 4 - little water - how much do you add?

    3. Step 4 - salt to taste - I am a neophyte at cooking - how much do you suggest?



  6. Hello Aseem

    1) You can buy any medium sized bunch. After chopping you should get around 2 cups of spinach.
    2) Add around 1.5 cup of water. We are adding besan flour in the. So it thickens a bit.
    3) Add around 1/2 tsp of salt first. Then check the taste. Add more if you like.

  7. Hi vaidehi
    Is it chana dal or dalya
    I liked the recipe

  8. Super! Visited this blog to learn how to cook chakwat bhaji.. re-learnt patalbhaji!

  9. Super.. relearnt patal bhaji.. had dropped in to learn chakwat bhaji..

  10. Can we use frozen spinach?

  11. Chana Dal la kahi substitute aahe ka?

    1. Hi Deepali
      Khar tar ya bhajila chana dalmune chhan chav yete. Pan agadich vaparaychi naslyas chana dal aivaji toor dal vaparu shaktes. ani shengdanyache praman thode vadhav.

  12. hey thanks for reply...pls thodya parathe receipes post kr na vaidehi..not stuffed parathas..kind of Dashmi using veggies, whole wheat toghether..Please :)

  13. Me same reecipe gheun dry bhaji banawli. Khup chan zali bhaji.
    Thanks. :)



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