Wednesday, 17 June 2015

Spinach in Buttermilk Curry (Takatala Palak)

A traditional recipe of spinach and other leafy vegetables. My granny used to make it. I love this with steamy rice. This curry also known as "Palak Kadhi" and "Takatala Palak" in Marathi.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  


  • Spinach- 1 medium bunch (you can use fenugreek or chakvat) 
  • Buttermilk- 2 cups
  • Peanuts- ¼ cup
  • Split bengal gram (chana dal)- 1 tbsp
  • Bengal gram flour (besan)- 2 tbsp
  • Green chilies, finely chopped- 2 to 4
  • Oil or pure ghee- 2 tbsp
  • Cumin Seeds- ½ tsp
  • Turmeric powder- ½ tspAsafetida (Hing)- ¼ tsp
  • Dry red chilies, torn- 2 (I used 5 small "Bor" chilies)
  • Sugar- a pinch
  • Salt to taste


  • Wash peanuts and chana dal. Soak them for 2 hours. 
  • Wash and finely chop spinach leaves. 
  • Combine chopped spinach and chilles along with some water in cooker separator .
  • Put peanuts and chana dal in other separator or in small bowl.
  • Put both separators in pressure cooker and cook till 2 to 3 whistles given out.
  • Once the pressure is released, whisk till the spinach is almost mashed. Add besan and whisk again.
  • Add some water in spinach mixture and boil it. Keep stirring continuously until curry starts boiling.
  • Once it is boiled, add buttermilk, salt and sugar. Keep stirring continuously until curry starts boiling. (If you stop stirring, curry become curdle or separate.)
  • Meanwhile heat ghee or oil in a small pan. Add cumin seeds, red chills, turmeric powder and hing. Mix it and add cooked peanuts & chana dal. Mix well and saute for a minute.
  • Add this tempring or tadka in boiling curry. 
  • Give a quick stir and cover this curry with a lid. Switch off the gas. 
  • After 5 minutes, give a nice stir to curry. Now it is ready for serve.
  • Serve hot with chapatti or steamy rice.


  • Buttermilk should be thick and sour.
  • If buttermilk has less sourness, add little tamarind pulp in the curry.

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