Takatli Palebhaji-palak/ Spinach in Buttermilk

Ingredients

Bunch of tender spinach (chopped), ½ cup peanuts (soaked), ¼ cup bengal gram/chana dal(soaked), ½ liter buttermilk (sweet), 3-4 green chilies, 1-2 tbsp. besan/gram flour, salt and sugar to taste.

For tempering: 2-3 tbsp. ghee/clarified butter, pinch of cumin seeds, pinch of turmeric powder, curry leaves.

 

How to make

 

• Pressure cook chopped spinach, peanuts and bengal gram.
• Now add 2 tbsp. of besan/ gram flour to cooked spinach and mix well.
• Now heat ghee in a pan and add cumin seeds, curry leaves, turmeric powder, green chilies followed by bengal gram and peanuts.
• Now add spinach.
• Bring it to boil.
• Add salt and sugar to taste.
• Switch off the stove.
• In the end pour buttermilk by stirring continuously.
• Serve with plain rice.