This is a beautiful authentic Maharashtrian recipe of spinach where it is cooked in thin buttermilk and flavoured with green chillies and very simple spices. PALAKACHI PATAL BHAJIIngredients1 large bunch spinach leaves, shredded1 cup buttermilk (chaas/taakh) ¼ Bengal gram, soaked for 5-6 hours and drained¼ cup raw peanuts, soaked for 5-6 hours and drained1-2 green chillies3-4 tsps gram flour (besan)¼ tsp sugarSalt to tasteTempering1 tbsp ghee1 tsp cumin seeds¼ tsp asafoetida (hing)¼ tsp Tata Sampann Turmeric PowderTo serveSteamed riceMethod1. Heat a pressure cooker, add soaked Bengal gram, soaked peanuts, spinach leaves, green chillies and 1 cup water, cover and cook on medium heat under pressure for 2 whistles are given out.2. Switch the heat off and open the cooker once the pressure has reduced completely, transfer the mixture into a non-stick pan and place it back on heat.3. Sprinkle gram flour and immediately start mixing, add buttermilk, mix and cook for a minute.4. Add sugar, mix and add salt, mix and cook for 3-4 minutes. Using a steel churner, mix the buttermilk mixture to remove of the any lumps.5. For the tempering, heat ghee in a non-stick small pan, add cumin seeds and let them change colour. Add asafoetida and Tata Sampann Turmeric Powder and mix well. Pour the tempering over the spinach-buttermilk mixture and mix well. 6. Switch the heat off and transfer the bhaji into a serving bowl and serve hot with steamed rice.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #PalakachiPatalBhaji
