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!
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
- Set a large pot half filled with water to boil.
- Finely chop the chillies and the garlic.
- Check the spinach for thick stems and remove any that are present.
- 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).
- Remove the spinach from heat and shock it by running it under very cold water.
- Heat 2 scant teaspoons of canola oil in a flat, mid-sized pan.
- Puree the spinach.
- Fry 1/2 teaspoon jeera, chopped garlic, and chopped chillies in the oil for a minute.
- Add the spinach, 1/4 teaspoon garam masala, and flour to the pan and mix.
- Cook for three minutes and remove from heat.
- Add yogurt and salt to taste.
- 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.