पालकाची पातळ भाजी | Palakachi Patal Bhaji | Sanjeev Kapoor Khazana

This is a beautiful authentic Maharashtrian recipe of spinach where it is cooked in thin buttermilk and flavoured with green chillies and very simple spices.

PALAKACHI PATAL BHAJI

Ingredients

1 large bunch spinach leaves, shredded
1 cup buttermilk (chaas/taakh)
¼ Bengal gram, soaked for 5-6 hours and drained
¼ cup raw peanuts, soaked for 5-6 hours and drained
1-2 green chillies
3-4 tsps gram flour (besan)
¼ tsp sugar
Salt to taste
Tempering
1 tbsp ghee
1 tsp cumin seeds
¼ tsp asafoetida (hing)
¼ tsp Tata Sampann Turmeric Powder
To serve
Steamed rice

Method

1. Heat a pressure cooker, add soaked Bengal gram, soaked peanuts, spinach leaves, green chillies and 1 cup water, cover and cook on medium heat under pressure for 2 whistles are given out.
2. Switch the heat off and open the cooker once the pressure has reduced completely, transfer the mixture into a non-stick pan and place it back on heat.
3. Sprinkle gram flour and immediately start mixing, add buttermilk, mix and cook for a minute.
4. Add sugar, mix and add salt, mix and cook for 3-4 minutes. Using a steel churner, mix the buttermilk mixture to remove of the any lumps.
5. For the tempering, heat ghee in a non-stick small pan, add cumin seeds and let them change colour. Add asafoetida and Tata Sampann Turmeric Powder and mix well. Pour the tempering over the spinach-buttermilk mixture and mix well.
6. Switch the heat off and transfer the bhaji into a serving bowl and serve hot with steamed rice.


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