Palak Shenga Patal Bhaji (Spinach/Peanuts Gravy)

Palak (Spinach) + Shenga (peanuts) + Chana Dal (Bengal gram) + Besan (gram flour) + few spices = A finger licking Spinach Peanuts Curry! This is one of the comfort curries that I make and enjoy with rice rotti (bhakari) or phulka. Once you see the recipe you will know that it is a soul-comforting dish.

I asked my kid to give me 3 sentences describing spinach ... now the first thing that comes out of his mouth is 'it is gross'! I had to reprimand him and then coax him to say nice things (he actually likes spinach:)) So then he gave me these simple lines: 1> It is green in color and is a leaf.
2> It is healthy, and then adds, 'well I have to say that, right?'  :)
3> I like it in my soup (only)
Well, I thought that was good enough for now!

Spinach is available all over the world and is said to be first grown in Persia. The best thing about this leaf is, it has a nice texture and contains no harsh taste, so you can easily manipulate its taste to your liking. It tastes great just in plain salads, or saute with garlic, mix with coconut milk or based masala, onion tomato gravy, you can make pakodas, throw it in soups, the famous palak paneer etc etc.

This recipe of spinach gravy is unique and tastes fantastic! It is more or less Maharashtrian style of preparation and was shared by another foodie Vidya Baindur who makes excellent thalis. Her thalis are the best in town and to die for! Thanks to her that I make this curry often and am happy to share it on my blog now.

Let us take a look at the recipe:

Ingredients:

• 2 cups fresh palak chopped (or 1 cup of frozen palak)
• 2 tbsp peanuts
• 2 tbsp channa dal(bengal dal)
• pinch methi seeds (fenugreek seeds)
• 1-2 green chillies (depending on hotness)
• pinch asafoetida
• 2 tbsp gram flour (besan)
• 1/2 tsp jaggery
• 1/2 tsp tamarind pulp
• salt as per taste
• 2 tsp oil

For tempering:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 4-5 curry leaves
• 1/4 tsp cumin seeds (jeera)
• pinch haldi
• 1/4 tsp chilli pwd

Preparation:

• Soak peanuts and chana dal in little water for an hour. Drain the water and keep aside. 
• In a pressure cooker (or vessel), heat oil, add hing, methi seeds, green chillies and saute. Add palak leaves and saute further. Drop peanuts and chana dal, mix everything, add 1.5 cups water and cook for 1 whistle or till peanuts and chana dal is cooked if cooking in a vessel.
• Open the lid once the cooker cools down. 
• Mix besan in a little water to make a smooth paste. Add this mixture in palak while you stir. Add jaggery, salt, tamarind and bring to a boil, adjust water if needed (besan starts thickening the curry) and simmer for few minutes.
• Make a tempering/tadka by heating oil, add mustard seeds, cumin seeds, once it splutters add curry leaves, hing, turmeric, chilly pwd and pour over the spinach curry.
• Serve hot with bhakri, rice or roti!

You may also like methichi bhaji, lal (amaranth) bhaji, mooli pachadi, palak paneer..

njoY!! happY cookinG!!

Health Benefits: Spinach has a high content of vitamin K and is useful for protein modification and plays an important role in protecting bones from osteoporosis. Spinach is also high in fiber, which helps break down food and keeps your digestive system moving.One cup of spinach is all you need to get a full day’s requirement of vitamin A. That’s good news for your tired eyes. Very rich in iron content, that’s why vegetarians and anemics are encouraged to eat lots of spinach for healthy blood and proper red blood cell production.If you are prone to asthma attacks or have difficulty breathing, include spinach in your diet. The beta-carotene, vitamin C, vitamin E, potassium and magnesium in spinach all have anti-asthmatic properties.