Taakatil Palak Bhaji is a comforting Maharashtrian-style curry made with spinach, peanuts, and chana dal, simmered in a buttermilk-besan mixture.
When it comes to simple yet wholesome meals, Maharashtrian cuisine has some real gems. One such traditional recipe is Taakatil Palak Bhaji – spinach cooked with peanuts and chana dal in a lightly spiced buttermilk and gram flour base. It’s nutritious, comforting, and makes a perfect side dish with steamed rice.
Jump to
About Taakatil Palak Bhaji
The word Taak in Marathi refers to buttermilk. In this dish, spinach (palak) is combined with soaked peanuts and chana dal, then simmered in a buttermilk-besan mixture. The result is a mildly tangy, creamy curry with a delicious nutty bite from the peanuts and dal.
It is one of those everyday recipes that balances taste and health beautifully – making it a staple in many Maharashtrian households.
Step-wise recipe with pictures
Soak peanuts and chana dal in hot water for 30 minutes.
Crush green chillies and garlic coarsely using a mortar and pestle. Keep aside.
Chop palak and set aside.
In a bowl, whisk curds with 1 cup water.
 In another bowl, mix besan with ½ cup water to make a smooth paste. Add this to the buttermilk and whisk well. Set aside.
.Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. When they crackle, add the chilli-garlic paste and sauté for a minute.
Add the soaked peanuts and chana dal. Cook on low heat until they are almost done.
Add chopped spinach, turmeric powder, red chilli powder, and salt. Mix well, cover, and cook until spinach, peanuts, and chana dal are cooked.
Add the prepared buttermilk-besan mixture. Stir well and cook on low flame for 4–5 minutes, stirring occasionally.
Serve hot with steamed rice.
Recipe Card
Taakatil Palak Bhaji
Ingredients
- 1 bunch spinach
- 2 tbsp peanuts
- 1 ½ tbsp chana dal
- 5 green chillies
- 8 to 10 cloves of garlic
- 1 cup curds
- 2 tbsp gram flour (besan)
- 1 tbsp oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp asafoetida (hing)
- few curry leaves
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- salt to taste
Instructions
- Soak peanuts and chana dal in hot water for 30 minutes.
- Crush green chillies and garlic coarsely using a mortar and pestle. Keep aside.
- In a bowl, whisk curds with 1 cup water.
- In another bowl, mix besan with ½ cup water to make a smooth paste.
- Add this to the buttermilk and whisk well. Set aside.
- Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, and curry leaves.When they crackle, add the chilli-garlic paste and sauté for a minute.
- Add the soaked peanuts and chana dal. Cook on low heat until they are almost done.
- Add chopped spinach, turmeric powder, red chilli powder, and salt. Mix well, cover,and cook until spinach, peanuts, and chana dal are cooked.
- Add the prepared buttermilk-besan mixture. Stir well and cook on low flame for 4–5 minutes,stirring occasionally.
- Servehot with steamed rice.
Recipe Video
More Maharashtrian recipes
Shevgyacha Shenganchi Amti
Kanavle
Aliv Laddoos
Khandeshi Vaangyacha Bhareet
Gavaar Bhopla Bhaji
Shev Bhaji
Masoorachi Amti
Ansa Phansachi Bhaji
Maharashtrian Matar Usal
Thank you for stopping by. If you like/ tried this recipe, leaving a comment below the post will enable more readers and cooking enthusiasts to discover these recipes. Also, if you are on Instagram, do share a picture of the dish and tag @vanitascorner to be featured in my stories.
Do follow me on Instagram, Facebook and Pinterest.
Subscribe to my youtube channel for easy video recipes.
Happy Cooking!!
