Spinach Bhaji Recipe – Authentic Palak Gravy with Peanut & Besan

Last Updated on 2 months by Neha Deshmukh

Spinach Bhaji Recipe – Authentic Palak Gravy with Peanut & Besan

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, flavorful vegetable dishes that the whole family will enjoy. And let me tell you, this Spinach Bhaji (Palak Bhaji) is it. It’s a classic Maharashtrian recipe, packed with goodness, and surprisingly easy to make. I first learned this from my Aaji (grandmother), and it’s been a staple in our home ever since. The creamy, slightly tangy gravy, combined with the earthy spinach and nutty peanut powder… honestly, it’s comfort food at its finest!

Why You’ll Love This Recipe

This Spinach Bhaji isn’t just healthy; it’s bursting with flavour! It’s a fantastic way to get your greens in, and the combination of besan (gram flour), buttermilk, and peanuts creates a unique and incredibly satisfying taste. Plus, it comes together in under 30 minutes – perfect for a weeknight meal. It’s a little different from your typical saag, with a distinct Maharashtrian touch that I think you’ll absolutely adore.

Ingredients

Here’s what you’ll need to make this delicious Spinach Bhaji:

• 3 heaped cups Chopped Spinach or Palak (about 200g)
• 1.5 cups Buttermilk (360ml)
• 2 tblsp Besan or Gramflour (30g)
• 0.5 tsp mustard seeds
• 2-3 finely chopped green chillies
• 1 tblsp grated ginger
• 1 tblsp grated garlic
• 2-3 whole red chillies
• 0.25 tsp turmeric powder
• 2 tblsp Roasted Peanuts (15g)
• 1 tblsp oil (vegetable or peanut)
• 0.25 cup water (to adjust gravy thickness) (60ml)
• 1 pinch of asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break this bhaji:

• Besan/Gram Flour: This is key to getting that lovely creamy texture. Don’t skip it! Make sure it’s fresh for the best flavour.
• Spinach: Traditionally, this bhaji is made with local varieties of spinach in Maharashtra, which have a slightly different flavour profile. But regular spinach works beautifully too. You can even use frozen spinach in a pinch – just make sure to thaw it completely and squeeze out any excess water.
• Buttermilk: Good quality buttermilk is essential for the tanginess. If you can’t find buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 10-15 minutes. The tanginess really balances the richness of the other ingredients.
• Peanuts: Roasting the peanuts beforehand really brings out their flavour. You can buy pre-roasted peanuts, or roast them yourself in a dry pan for a few minutes until fragrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Tempering: Heat the oil in a kadhai (a deep, round-bottomed pan) over medium heat. Once hot, add the mustard seeds and let them crackle. This is important – that crackling sound means the flavour is about to be released!
2. Aromatic Infusion: Add the asafoetida, cumin seeds, whole red chillies, green chillies, ginger, and garlic to the kadhai. Sauté for 1-2 minutes, until fragrant. Don’t let the garlic burn!
3. Wilt the Spinach: Add the chopped spinach, salt, and turmeric powder to the pan. Cook on low heat for 7-10 minutes, stirring frequently, until the spinach is wilted and dry. This step is important to remove excess moisture.
4. Prepare the Paste: While the spinach is cooking, prepare a thin paste by mixing the besan with water. Also, grind the roasted peanuts into a fine powder.
5. Combine & Simmer: Add the buttermilk and gram flour paste to the cooked spinach. Stir continuously to prevent the buttermilk from curdling. This is where a little patience comes in handy!
6. Adjust & Finish: Adjust the gravy consistency with water if needed. Cook for another 5 minutes, until the gravy is creamy and slightly thickened. Finally, mix in the peanut powder.
7. Serve Hot: And that’s it! Serve hot with bhakri or your favourite flatbread.

Expert Tips

• Don’t overcrowd the pan when cooking the spinach. Cook in batches if necessary.
• Stirring constantly while adding the buttermilk is crucial to prevent curdling.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This recipe is pretty versatile. Here are a few ways to customize it:

• Vegan Adaptation: Swap the buttermilk for plant-based yogurt (like cashew or soy yogurt) for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the quantity of green chillies to suit your spice preference. My friend, Priya, loves to add an extra chilli or two!
• Festival Adaptations: This bhaji is often served as part of a larger Maharashtrian Thali during festivals like Gudi Padwa or Diwali. It pairs beautifully with puran poli and shrikhand.

Serving Suggestions

Palak Bhaji is best enjoyed hot, straight from the kadhai! It’s traditionally served with:

• Bhakri: A rustic, whole-wheat flatbread.
• Chapati or Roti: Regular wheat flatbreads.
• Rice: A simple bowl of steamed rice also complements the flavours beautifully.
• A side of yogurt: For extra coolness and tang.

Storage Instructions

Leftover Spinach Bhaji can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave. It might thicken upon refrigeration, so you may need to add a splash of water while reheating.

FAQs

Let’s answer some common questions:

• Is this bhaji better with fresh or frozen spinach? Fresh spinach is always best, but frozen works well in a pinch! Just make sure to thaw and squeeze out the excess water.
• Can I make this bhaji ahead of time? Yes, you can! It actually tastes even better the next day as the flavours meld together.
• What is the best type of bhakri to serve with Palak Bhaji? Jowar bhakri (sorghum flatbread) is the traditional choice, but bajra bhakri (pearl millet flatbread) is also delicious.
• How can I adjust the tanginess of the bhaji? Add a squeeze of lemon juice or a little more buttermilk to increase the tanginess.
• Can I use a different type of flour instead of besan? While besan is traditional, you could experiment with other flours like rice flour, but it will change the texture and flavour.

I hope you enjoy this recipe as much as my family does! Let me know in the comments how it turns out for you. Happy cooking!