Palakchi Patal Bhaji ( Spinach Curry from Maharashtra)

Palakchi Patal Bhaji is a Maharashtrian curry made with spinach, chana dal and peanuts. Spinach features regularly in our weekly meals and most of the time I end up making sai bhaji (recipe here) which we love to have with brown rice. I wanted to make something different today but was in no mood to make rotis so thought of making this patal bhaji which I had tasted a few days back at a friends place. This is the first time I made this bhaji and it reminded me of alu chi bhaji (vegetable made with Colocasia leaves) which was made regularly when I was growing up and brought back a lot of  childhood memories..Here is the recipe for this delicious curry.

Palakchi Patal Bhaji

Ingredients

• 1 box of organic spinach (11 oz)
• 6 tbsp Chana dal
• 4 tbsp peanuts
• 1 green chilli minced
• 4 garlic cloves minced
• 2 tbsp besan (chickpea flour)
• 1 tsp mustard seeds
• 1/2 tsp hing
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/4 tsp methi seeds
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp tamarind paste
• 1 -2 tsp jaggery
• Salt to taste
• Oil for tempering

Method

• Soak chana dal and peanuts in warm water for about 30 minutes.
• Finely chop the spinach leaves.
• Heat some oil in a pressure cooker. When it heats up add mustard seeds, hing, turmeric powder, cumin seeds, methi seeds, green chillies and garlic and fry till fragrant.
• Add chopped spinach and sauté it for some time. 
• Once the spinach shrinks add the chickpea flour and mix well so that there are no lumps in the mixture.
• Add the red chilli powder, garam masala, tamarind paste, jaggery and salt.
• Add the soaked chana dal, peanuts and some water. Close the pressure cooker lid and pressure cook for 3-4 whistles. 
• When cool, open the cooker and mix well. Add more water if you want a thinner curry. Serve hot.

Notes

• I served this patal bhaji with brown rice so made a thinner curry. If serving with rotis add less water and make it a bit thicker.
• You can use the Maharashtrian goda masala instead of the garam masala.
• You can add onions to the curry. If using onions add them after the tadka (tempering) and fry them for some time before adding spinach.
• Any variety of spinach can be used.