Palakchi bhaji (Maharashtrian spinach curry) recip...

Palakchi bhaji (Maharashtrian spinach curry) recipe

Palak Paneer (spinach curry with Indian cheese) has been one of my favorite Indian dishes since I learned how to make my own curries. When I first tried this recipe for Maharashtrian palakchi bhaji, I was a bit skeptical, but I quickly fell in love. With fewer ingredients and less prep time than palak paneer, this option is certainly easier to cook (especially for beginners!).

I think it might also be more delicious – but you will have to try it out for yourself and let me know!

Serves: 3-4

Prep time: 15 minutes


  • ~ 12 oz. fresh spinach
  • 2 cloves garlic
  • 2 green finger chillies
  • 1 tsp flour (gram flour [besan] if available, otherwise whole wheat flour)
  • 2 tbsp yogurt
  • jeera (cumin)
  • garam masala
  • canola oil
  • salt


  1. Set a large pot half filled with water to boil.
  2. Finely chop the chillies and the garlic.
  3. Check the spinach for thick stems and remove any that are present.
  4. When the water is boiling, add the spinach and cook for two minutes, until the spinach is a very bright green (not too long or it will become rubbery).
  5. Remove the spinach from heat and shock it by running it under very cold water.
  6. Heat 2 scant teaspoons of canola oil in a flat, mid-sized pan.
  7. Puree the spinach.
  8. Fry 1/2 teaspoon jeera, chopped garlic, and chopped chillies in the oil for a minute.
  9. Add the spinach, 1/4 teaspoon garam masala, and flour to the pan and mix.
  10. Cook for three minutes and remove from heat.
  11. Add yogurt and salt to taste.
  12. Mix thoroughly and serve hot with chapatis. Enjoy!

Looking for other great bhajis (Marathi vegetable curries)? When cooking for a big group, I serve often serve this with Ghevda (green beans), Matar usal (peas), or Flower chi bhaji (cauliflower) and Toor dal (yellow lentils) for protein.