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Maharashtrian Takatla Palak Recipe - Spinach Peanut Buttermilk Curry

Takatla Palak Recipe is a delightful Maharashtrian dish featuring spinach (palak) cooked in a buttermilk-based gravy, enriched with peanuts and chana dal for a delicious flavor. This uncomplicated, slightly tangy curry is not only comforting during hot summer months but remains a year-round favorite. You have the flexibility to adjust the consistency of the curry according to your preference. When served with rice, it's commonly enjoyed with a thin, soup-like consistency, or made thicker when accompanying chapati.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch
Cuisine Indian
Servings 4

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
 

  • 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.
Keyword Maharashtrian Takatla Palak Recipe - Spinach Peanut Buttermilk Curry
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