Palakachi Patal Bhaji
A light Maharashtrian spinach curry with a thin, comforting texture and gentle spice. Fresh palak is cooked with a simple peanut and gram flour base, making it homely, earthy, and perfect with bhakri or steamed rice.
For 4 servings
- prep · ~10 min
Prep the spinach and mix the slurry.
1.Wash the spinach well and finely chop it.2.Coarsely crush the peanuts.3.Mix the chickpea flour with 0.5 cup water until smooth and lump-free. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them crackle.3.Add cumin seeds, asafoetida, turmeric powder, green chili, and garlic.4.Cook for 30 to 40 seconds until fragrant.TIPKeep the heat medium so the garlic and spices do not burn. - boil · ~7 min
Cook the spinach.
Add the chopped spinach and stir for 1 to 2 minutes until it starts to wilt. Pour in the remaining water, add salt, and bring it to a gentle boil.
- mix · ~2 min
Add the peanut and gram flour base.
Stir in the crushed peanuts and the chickpea flour slurry. Mix well so the flour blends evenly into the bhaji without forming lumps.
- simmer · ~10 min
Simmer until the bhaji turns lightly thick.
Add jaggery and tamarind paste, then simmer for 8 to 10 minutes, stirring now and then. The bhaji should stay thin and pourable, not thick like a gravy.
TIPIf it thickens too much, add a splash of water to keep the classic patal consistency. - serve
Serve hot.
Serve Palakachi Patal Bhaji hot with jowar bhakri, chapati, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the spinach finely chopped so it melts into the thin bhaji instead of feeling stringy.
- 2Whisk the chickpea flour with water before it goes into the pan; dry besan added directly will leave lumps.
- 3Add the peanut and besan mixture while stirring continuously so the bhaji stays smooth and evenly thickened.
- 4Do not over-reduce it; patal bhaji should remain light, pourable, and closer to a thin curry than a gravy.
- 5Taste after the tamarind and jaggery go in, then adjust only slightly so the sweet-sour balance stays gentle.
- 6If reheating leftovers, add a little hot water first because the besan will thicken the bhaji as it rests.
Adapt it for your goals.
Low-oil
Use less oil and make a smaller tempering; the peanuts still provide body, making it useful for a lighter everyday meal.
jainJain
Skip garlic and asafoetida, and rely on green chili, cumin, peanuts, tamarind, and jaggery for flavour while keeping the dish simple.
spicierSpicier
Add an extra green chili or a small pinch of red chili powder in the tempering if you prefer a sharper heat.
mixed greensMixed-greens
Replace part of the spinach with chopped amaranth or fenugreek leaves for a more robust, earthy taste.
Why this is on our healthy list.
Leafy Green Goodness
Spinach brings plant compounds, fiber, and minerals, making this bhaji a nourishing way to eat greens in a comforting form.
Plant-Based Protein Support
Peanuts and chickpea flour contribute protein and make the thin curry more satisfying than a plain spinach preparation.
Fiber From Multiple Ingredients
Spinach, peanuts, and besan together add fiber, which helps make this simple bhaji feel filling alongside bhakri or rice.
Frequently asked questions
Besan thickens as it cooks and again as it cools. Add a little hot water and simmer briefly to bring it back to the classic thin, pourable consistency.
