Takatla Palak (Spinach cooked in curd or buttermilk gravy)

Takatla Palak Recipe is a typical Maharashtrian recipe where spinach (palak) is cooked in a buttermilk gravy. This simple, slightly tangy curry served with Toto or 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 Jower Roti or steamed rice.

Ingredients:

1/4 cup Chana daal

1/2 cup peanuts

5 to 6 garlic cloves and 4 green chilly’s 

3 cups finely chopped spinach 

1 teaspoon- mustard seeds 

1/2 teaspoon- methi seeds 

Pinch of asafetida

1/2 teaspoon- turmeric 

1 cup thick home set organic curd 

Salt to taste.

Cooking Method:

1. To begin making Takatla Palak, first pressure cook the chana dal and groundnuts with about 1cup of water until the dal is cooked - about 2whistles. Keep aside.

2. Heat oil in a pan over medium heat. Add the mustard seeds and once they splutter add the cumin seeds.

3. Add garlic, hing, turmeric, chilies, and stir. Carefully add the spinach cook till spinach wilts now add the cooked dal and peanuts and stir.

4. Whisk together yogurt+slurry of besan mixture), salt. 

5. 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.

6. Turn off the heat and transfer to a serving bowl. 

7. Serve the Takatla Palak Recipe along with jower roti or steamed rice.