Easy Palak Pithle Recipe | Maharashtrian Spinach Curry
Make authentic Palak Pithle with this easy Maharashtrian recipe. A healthy, flavorful spinach and gram flour curry perfect for Bhakri or rice.
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!