Maharashtrian Takatla Palak Recipe - Spinach Peanut Buttermilk Curry
Give this Takatla Palak a try which is a creamy and delicious gravy sabzi made with steamed spinach and peanuts that you can serve along with a hot bowl of steamed rice and ghee for lunch or dinner.
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.
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 Maharashtrian recipes, then try a few of the favorites
20 M
30 M
50 M
4 Servings
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
How to make Maharashtrian Takatla Palak Recipe - Spinach Peanut Buttermilk Curry
To begin making the Maharashtrian Takatla Palak Recipe, first prep all the ingredients and keep ready.
In a mixing bowl, whisk together the yogurt, gram flour and 1/2 cup of water. Keep aside.
Soak the chana dal in hot water for 15 minutes.
Into the 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. Keep aside.
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. Allow the pressure to release naturally.
Heat ghee in a pan over medium heat. Add the mustard seeds and cumin seeds and allow it to crackle. Stir in the garlic, asafoetida, turmeric, chillies and stir for a few seconds.
Stir in the cooked spinach, the chana dal, the peanuts and the yogurt gram flour mixture. Add salt and little jaggery to taste and give the Takatla Palak a brisk boil, until it thickens a bit. Once done, check the salt and seasonings and adjust to suit your taste.
Turn off the heat, transfer the Takatla Palak Recipe to a serving bowl and serve hot.
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.
