Maharashtrian Style Takatla Palak Recipe (Spinach curry cooked with buttermilk)
A creamy and delicious gravy sabzi made with steamed spinach that you can serve along with a hot bowl of steamed rice and ghee for lunch or dinner. Try it.
Takatla Palak Recipe is a typical Maharashtrian recipe where spinach (palak) is cooked in a buttermilk gravy. This simple, slightly tangy curry served with rice is comforting not only in the hot summer months but all year round. Adjust the consistency of the curry to your liking. If it is served with rice, it usually has a thin soup like consistency or can be made thicker when it is to be served with chapati.
Serve the Takatla Palak Recipe along with hot Steamed Rice, Maharashtrian Batatyacha Kees Recipe and Kosambari Salad for a weeknight dinner or a sunday lunch.
If you are looking for more Maharastrian recipes, then try a few of the favorites
20 M
30 M
50 M
4 Servings
Ingredients
- 200 grams Spinach Leaves (Palak) , finely chopped
- 2 tablespoon Chana dal (Bengal Gram Dal) , soaked in warm water for 30 minutes
- 3 tablespoons Roasted Peanuts (Moongphali) , soaked in warm water for 30 minutes
- 1/2 cup Curd (Dahi / Yogurt) , mixed with 1/2 cup water to make chaas
- 2 tablespoons Gram flour (besan)
- 1 tablespoon Cooking oil
- 3 cloves Garlic , sliced
- 1 teaspoon Mustard seeds
- 1 teaspoons Cumin seeds (Jeera)
- 3 Green Chillies , chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Asafoetida (hing)
- 1/2 teaspoon Sugar
- Salt , to taste
How to make Maharashtrian Style Takatla Palak Recipe (Spinach curry cooked with buttermilk)
To begin making Takatla Palak, first pressure cook the chana dal and groundnuts with about 1/2 cup of water until the dal is cooked - about 3 to 4 whistles. Keep aside.
In the same pressure cooker, add the chopped spinach leaves and cook for one whistle and turn off the heat. Release the pressure immediately, so the spinach remains green.
Heat oil in a pan over medium heat. Add the mustard seeds and once they splutter add the cumin seeds.
Add garlic, hing, turmeric, chillies and stir. Carefully add the cooked spinach, dal and peanuts and stir.
Whisk together chaas (yogurt+water mixture), besan, salt and sugar. Adjust the ratio of water and besan according to the consistency required.
Add this buttermilk and besan mixture to the spinach dal mixture and give the mixture a brisk boil, until the Takatla Palak gravy thickens a bit. Once done, check the salt and seasonings and adjust to suit your taste.
Turn off the the heat and transfer to a serving bowl.
Serve the Takatla Palak Recipe along with hot Steamed Rice, Maharashtrian Batatyacha Kees Recipe and Kosambari Salad for a weeknight dinner or a sunday lunch.
Madhuli Ajay
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.
