If you are looking for a quick, healthy, and comforting Indian dinner, look no further than this Palak Pithle recipe. Originating from Maharashtra, Pithla (or Pithle) is a traditional gram flour-based curry that is often paired with Jowar or Bajra Bhakri. While the classic version is plain, this variation adds a nutritious twist by incorporating fresh spinach (Palak).
This Maharashtrian Palak Pithle is the perfect solution for busy weeknights when you want something “chamchamit” (flavourful/zesty) but don’t have hours to spend in the kitchen. It combines the earthy taste of spinach with the nutty aroma of roasted chickpea flour (Besan). Whether you are feeling under the weather or just craving authentic village-style food (Gavran style), this dish hits the spot. It is gluten-free, protein-packed, and absolutely delicious!
Also Read – Masala Vangi Recipe: Easy Spicy Brinjal Curry (Lapthapi Style)
Ingredients:
- Besan (Gram Flour): ½ cup (tightly packed)
- Fresh Spinach (Palak): 1 large handful (washed and chopped)
- Onion: 1 large, finely chopped
- Green Chili & Garlic Paste: Crushed (2 green chilies + 4 garlic cloves)
- Peanut Powder: 3 tbsp (roasted and coarsely crushed)
- Water: 1.5 to 2 cups (adjust for consistency)
- Oil: 1-2 tbsp
- Mustard Seeds (Mohari): 1 tsp
- Cumin Seeds (Jeera): 1 tsp
- Asafoetida (Hing): ¼ tsp
- Turmeric Powder (Haldi): ½ tsp
- Curry Leaves: 7-8 leaves
- Fresh Coriander: A small handful (chopped, including stems)
- Salt: As per taste
Also Read – Barik Methi Chi Bhaaji Recipe | Healthy Fenugreek Stir Fry
Step-by-Step Instructions:
- Prepare the Besan Slurry: In a bowl, take ½ cup of Besan (Gram flour). Add a little water and whisk it well to make a smooth, lump-free paste. This step prevents lumps from forming later in the Palak Pithle.
- Temper the Oil: Heat oil in a pan or iron tawa (skillet). Once hot, add mustard seeds and let them crackle. Add cumin seeds, asafoetida (hing), and fresh curry leaves.
- Sauté Aromatics: Add the chopped onion. Sauté on medium flame until the onion turns golden brown and roasted.
- Add Chilli-Garlic Paste: Add the crushed green chilli and garlic mixture. Fry well for a minute to remove the raw smell.
- Add Spinach & Spices: Add turmeric powder and the chopped spinach. Sauté for 2 minutes until the spinach softens slightly. Add chopped coriander leaves and salt to taste.
- Add Texture: Stir in the coarse peanut powder. This adds a nice crunch and thickness to the pithla recipe.
- Combine & Cook: Pour the prepared besan slurry into the pan. Stir continuously to mix it with the masala.
- Adjust Consistency: If the mixture looks too thick, add a little extra water to reach your desired consistency.
- Simmer: Cover the pan with a lid. Let it steam cook on medium heat for about 5 minutes.
- Serve Hot: Once the oil separates slightly and the raw taste of flour is gone, your Palak Pithle is ready!
Cooking Tips:
- Lump-Free Pithla: Always mix the besan with cold water in a separate bowl before adding it to the hot pan. This guarantees a smooth texture every time.
- Use an Iron Tawa: For the most authentic Gavran (rustic) taste, cook this dish in an iron skillet or tawa.
- Garlic Flavour: Do not skimp on garlic! Coarsely crushing the garlic instead of using a fine paste gives a better mouthfeel and flavour.
- Peanut Crunch: The roasted peanut powder is optional but highly recommended for that authentic Maharashtrian texture.
Also Read – Easy Kardai Chi Bhaji Recipe: Healthy Safflower Greens Stir Fry
Variations:
- Methi Pithle: Replace spinach with fresh Fenugreek (Methi) leaves for a slightly bitter, earthy variation.
- Vegan Version: This recipe is naturally vegan. Just ensure you use oil instead of ghee for tempering.
- Spicy Version: Increase the number of green chillies or add a pinch of red chilli powder if you like your Palak Pithle extra spicy.
- Dry Version (Zunka): Add less water and cook it longer, uncovered, to make it dry and crumbly, known as Palak Zunka.
Serving Suggestions:
- Classic Combo: Serve piping hot with Jowar Bhakri or Bajra Bhakri.
- Side Dishes: Pair it with a spicy Green Chilli Thecha and raw onion slices.
- Comfort Meal: It also tastes great with plain steamed rice and a dollop of ghee.
Also Read – Authentic Tilacha Thecha Recipe: Spicy Sesame Garlic Chutney
FAQs:
Q1: Is Palak Pithle gluten-free?
Ans: Yes! Since the main ingredient is Besan (chickpea flour), this recipe is naturally gluten-free.
Q2: Can I use frozen spinach for this recipe?
Ans: Yes, you can use frozen spinach. Thaw it and squeeze out excess water before adding it to the tempering.
Q3: How do I fix the pithla if it becomes too thick?
Ans: Pithla thickens as it cools. Simply add a splash of hot water and stir it on low heat to loosen the consistency.
Q4: Can I make this without onions and garlic?
Ans: Yes, you can skip the onion and garlic for a “No Onion No Garlic” version, though the traditional taste relies heavily on garlic.
Easy Palak Pithle Recipe | Maharashtrian Spinach Curry
Ingredients
- Besan Gram Flour: ½ cup (tightly packed)
- Fresh Spinach Palak: 1 large handful (washed and chopped)
- Onion: 1 large finely chopped
- Green Chili & Garlic Paste: Crushed 2 green chilies + 4 garlic cloves
- Peanut Powder: 3 tbsp roasted and coarsely crushed
- Water: 1.5 to 2 cups adjust for consistency
- Oil: 1-2 tbsp
- Mustard Seeds Mohari: 1 tsp
- Cumin Seeds Jeera: 1 tsp
- Asafoetida Hing: ¼ tsp
- Turmeric Powder Haldi: ½ tsp
- Curry Leaves: 7-8 leaves
- Fresh Coriander: A small handful chopped, including stems
- Salt: As per taste
Instructions
- Prepare the Besan Slurry: In a bowl, take ½ cup of Besan (Gram flour). Add a little water and whisk it well to make a smooth, lump-free paste. This step prevents lumps from forming later in the Palak Pithle.
- Temper the Oil: Heat oil in a pan or iron tawa (skillet). Once hot, add mustard seeds and let them crackle. Add cumin seeds, asafoetida (hing), and fresh curry leaves.
- Sauté Aromatics: Add the chopped onion. Sauté on medium flame until the onion turns golden brown and roasted.
- Add Chilli-Garlic Paste: Add the crushed green chilli and garlic mixture. Fry well for a minute to remove the raw smell.
- Add Spinach & Spices: Add turmeric powder and the chopped spinach. Sauté for 2 minutes until the spinach softens slightly. Add chopped coriander leaves and salt to taste.
- Add Texture: Stir in the coarse peanut powder. This adds a nice crunch and thickness to the pithla recipe.
- Combine & Cook: Pour the prepared besan slurry into the pan. Stir continuously to mix it with the masala.
- Adjust Consistency: If the mixture looks too thick, add a little extra water to reach your desired consistency.
- Simmer: Cover the pan with a lid. Let it steam cook on medium heat for about 5 minutes.
- Serve Hot: Once the oil separates slightly and the raw taste of flour is gone, your Palak Pithle is ready!
