Purslane Recipe – Authentic Indian Goda Masala & Peanut Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Purslane Recipe – Authentic Indian Goda Masala & Peanut Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Purslane Stir-Fry, made with the wonderful aroma of Goda Masala and a delightful crunch of peanuts. It’s a dish my grandmother used to make, and it always reminds me of cozy afternoons in her kitchen. It’s surprisingly easy to make, and packed with nutrients. Let’s get cooking!

Why You’ll Love This Recipe

This Purslane Stir-Fry isn’t just delicious; it’s a little bit special. It’s a fantastic way to explore a lesser-known leafy green, and the combination of flavors – earthy purslane, fragrant Goda Masala, and crunchy peanuts – is simply irresistible. Plus, it comes together in under 30 minutes, making it perfect for a quick weeknight meal. You’ll love how unique and satisfying this dish is!

Ingredients

Here’s what you’ll need to create this flavorful stir-fry:

• 2.5 cups Chival or Purslane Leaves
• 1.5 nos Onions (Large, Sliced)
• 1 tbsp Groundnuts
• 1 tbsp Besan (Chickpea Flour)
• 1.5 tsp Goda Masala
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 3 tbsp Groundnut Oil
• 1 tsp Cumin Seeds
• 0.33 cup Water (about 80ml)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Chival/Purslane Leaves: Understanding This Nutrient-Rich Green

Purslane (also known as Chival) is a fantastic leafy green, often overlooked! It has a slightly lemony, peppery flavor and a wonderfully succulent texture. You can usually find it at Indian grocery stores or farmers’ markets. Don’t be intimidated by its unique appearance – it’s incredibly good for you!

Goda Masala: A Unique Maharashtrian Spice Blend

Goda Masala is a special spice blend from Maharashtra, India. It’s warm, aromatic, and adds a depth of flavor that’s hard to replicate. You can find it at Indian grocery stores, or even make your own if you’re feeling ambitious (there are tons of recipes online!). It really makes this dish.

Groundnut Oil: The Traditional Choice for Flavor

Groundnut oil (peanut oil) is traditionally used in this recipe for its distinct flavor and high smoke point. If you don’t have groundnut oil, you can substitute with vegetable oil, but the flavor won’t be quite the same.

Regional Variations of Purslane Dishes in India

While this recipe is inspired by Maharashtrian cuisine, purslane is enjoyed across India! In some regions, it’s added to dals (lentil soups), while others use it in raitas (yogurt dips). The way it’s prepared really varies depending on local tastes and traditions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those purslane leaves a really good rinse. They can sometimes be a little sandy, so make sure to drain them well.
2. Heat the groundnut oil in a pan over medium heat. Once it’s hot, add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they start to pop!
3. Add the sliced onions to the pan and sauté them until they turn translucent, about 3-4 minutes. We want them softened, but not browned.
4. While the onions are cooking, let’s roast the groundnuts in a separate pan. This brings out their flavor beautifully. Once roasted, coarsely grind them – you don’t want a fine powder, just a nice, chunky texture.
5. Now, add the purslane leaves to the pan with the onions. Give it a good mix, making sure the leaves are coated with the oil.
6. Sprinkle in the turmeric powder, red chili powder, and salt. Stir well and cook for about 2 minutes, allowing the flavors to meld.
7. Time to add the ground peanuts, chickpea flour, and Goda Masala. Pour in the water and combine everything thoroughly.
8. Cover the pan and simmer on low heat for 8-10 minutes, or until the purslane leaves are tender. Give it a stir occasionally to prevent sticking.
9. Serve hot and enjoy!

Expert Tips

• Don’t overcook the purslane! It’s best when it still has a little bit of bite.
• Adjust the amount of red chili powder to your liking.
• If the stir-fry seems too dry, add a splash more water.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the red chili powder for a milder flavor. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptation: In some Maharashtrian households, this dish is made during the monsoon season, as purslane is abundant then.

Serving Suggestions

This Purslane Stir-Fry is delicious on its own, or served with roti (Indian flatbread), rice, or even a side of yogurt. My family loves it with a simple dal and a sprinkle of fresh cilantro.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Purslane and where can I find it?

Purslane is a leafy green vegetable with a slightly sour taste. You can usually find it at Indian grocery stores, Asian markets, or farmers’ markets, especially during warmer months.

Can I substitute spinach or another leafy green for purslane?

While you can substitute spinach, the flavor and texture will be different. Spinach is milder and cooks down more. If you do substitute, use a similar amount and adjust the cooking time accordingly.

What does Goda Masala taste like, and where can I buy it?

Goda Masala is a complex spice blend with notes of sesame seeds, coriander, cumin, and other warming spices. It has a slightly sweet and nutty flavor. You can find it at most Indian grocery stores, or online.

How can I adjust the texture of the stir-fry – more or less tender?

Cooking time is key! For more tender purslane, simmer for a longer period. For a bit more bite, reduce the simmering time.

Can this dish be made ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients (chop onions, grind peanuts) ahead of time to save some time during cooking.