Palakachi Patal Bhaji

A Maharashtrian-style thin spinach curry made with peanuts, chana dal and a tangy curd-besan base, finished with a generous garlic and ghee tempering. As the name suggests, this is meant to remain patal, or relatively thin and soupy, rather than becoming a thick spinach gravy.

Ingredients

For the bhaji

• 250 g spinach, weighed before trimming, cleaned, washed and roughly chopped

• ¼ cup raw peanuts

• 2 tbsp chana dal

• 2 tbsp groundnut oil

• 1 large onion, finely chopped

• 1 cup curd

• 1 tbsp besan

• ¼ tsp turmeric powder

• 1 cup hot water, plus more as required

• 1 tbsp jaggery, or sugar

• Salt, to taste

For the tempering

• 2 tbsp ghee

• 1 tsp mustard seeds

• ½ tsp cumin seeds

• 5 to 6 large garlic cloves, roughly crushed or sliced

• 1 green chilli, slit or finely chopped

• 2.5 cm ginger, grated or finely minced

• 1 sprig curry leaves

• A pinch of red chilli powder

Method

Soak the peanuts and chana dal
Place the peanuts and chana dal in a bowl and cover generously with hot water. Leave them to soak for 30 minutes, then drain well.

Cook the spinach
Heat the groundnut oil in a heavy-bottomed pan over medium heat.
Add the finely chopped onion and cook until evenly golden and the raw onion aroma has disappeared.
Add the drained peanuts and chana dal and fry for another 2 minutes.
Add the chopped spinach along with about ½ teaspoon salt. Mix thoroughly and cook uncovered until the spinach has completely wilted and no longer tastes raw.
As it cooks, occasionally press and lightly mash the spinach with the back of your ladle. Avoid covering the pan if possible, which also helps the spinach retain more of its green colour.

Make the curd-besan mixture
While the spinach is cooking, combine the curd, besan, turmeric and another ½ teaspoon salt in a bowl.
Whisk thoroughly until completely smooth and free of lumps.
Gradually whisk in 1 cup water to make a thin, pourable mixture.

Bring everything together
Once the spinach is nearly cooked, reduce the heat and pour in the curd-besan mixture, stirring continuously as you add it.
Continue cooking over low heat, stirring frequently, particularly along the bottom of the pan. The besan can settle and stick while it cooks.
Add the jaggery and mix well.
Simmer gently for 10-15 minutes, or until the raw flavour of the besan has completely disappeared.
The finished bhaji should be fairly loose and soupy. If it becomes thicker than you would like, add a little hot water at a time until you reach the desired consistency.
Taste and adjust the salt and jaggery, then turn off the heat.

Make the tempering
Heat the ghee in a small tempering pan.
Add the mustard seeds and allow them to splutter. Add the cumin seeds, garlic, green chilli, ginger and curry leaves.
Fry for about a minute, until the garlic is aromatic and beginning to colour.
Finally add a pinch of red chilli powder, taking care that it doesn't burn, and immediately pour the hot tempering over the spinach curry.
Cover the pan straight away and leave it undisturbed for 10 minutes.

Finish and serve
Remove the lid and stir the tempering thoroughly through the bhaji.
If necessary, gently reheat it before serving, adding another splash of hot water if it has thickened while resting.
Serve Palakachi Patal Bhaji with hot steamed rice or phulkas.