Maharashtrian Takatla Palak Recipe - Spinach Peanut Buttermilk Curry

Name: Maharashtrian Takatla Palak Recipe - Spinach Peanut Buttermilk Curry
Prep time: 50 min
Cuisine: Maharashtrian Recipes
Ingredients: 200 grams Spinach Leaves (Palak); finely chopped; 3 tablespoons Chana dal (Bengal Gram Dal); soaked in hot water for 15 minutes; 1/4 cup Raw Peanuts (Moongphali); 1/2 cup Curd (Dahi / Yogurt); 2 tablespoons Gram flour (besan); 1 teaspoon Ghee; 3 cloves Garlic; crushed; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1/2 teaspoons Cumin seeds (Jeera); 3 Green Chillies; finely chopped; 1/2 teaspoon Turmeric powder (Haldi); 1/2 teaspoon Asafoetida (hing); 1/2 teaspoon Jaggery; Salt; to taste

By Admin

Prep Time Total in 50 M

Course Lunch

Cuisine Maharashtrian Recipes

Diet Vegetarian

Takatla Palak Recipe is a delicious Maharashtrian recipe where spinach (palak) is cooked in a buttermilk gravy along with peanuts and chana dal lending to a delicious taste. 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.

Ingredients

200 grams Spinach Leaves (Palak)
finely chopped
3 tablespoons Chana dal (Bengal Gram Dal)
soaked in hot water for 15 minutes
1/4 cup Raw Peanuts (Moongphali)
1/2 cup Curd (Dahi / Yogurt)
2 tablespoons Gram flour (besan)
1 teaspoon Ghee
3 cloves Garlic
crushed
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1/2 teaspoons Cumin seeds (Jeera)
3 Green Chillies
finely chopped
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Asafoetida (hing)
1/2 teaspoon Jaggery
Salt
to taste

Instructions

Step 1

To begin making the Maharashtrian Takatla Palak Recipe, first prep all the ingredients and keep ready

Step 2

In a mixing bowl, whisk together the yogurt, gram flour and 1/2 cup of water

Step 3

Keep aside

Step 4

Soak the chana dal in hot water for 15 minutes

Step 5

Into the pressure cooker, add the chopped spinach leaves and cook for one whistle and turn off the heat

Step 6

Release the pressure immediately, so the spinach remains green

Step 7

Keep aside

Step 8

Pressure cook the soaked chana dal and raw peanuts with 1/2 cup of water for about 3 to 4 whistles and turn off the heat

Step 9

Allow the pressure to release naturally

Step 10

Heat ghee in a pan over medium heat

Step 11

Add the mustard seeds and cumin seeds and allow it to crackle

Step 12

Stir in the garlic, asafoetida, turmeric, chillies and stir for a few seconds

Step 13

Stir in the cooked spinach, the chana dal, the peanuts and the yogurt gram flour mixture

Step 14

Add salt and little jaggery to taste and give the Takatla Palak a brisk boil, until it thickens a bit

Step 15

Once done, check the salt and seasonings and adjust to suit your taste

Step 16

Turn off the heat, transfer the Takatla Palak Recipe to a serving bowl and serve hot

Step 17

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