As a little girl, I wasn’t very fond of veggies, especially green leafy veggies, Well, which kid is!? Mum would use her creativity in preparing a different sabji every day and give it a fancy name in the faint hope that I would eat it.
I remember she had named the pumpkin sabji “Chocolate chi bhaji”, or, “Chocolate sabji”. And, the fool that I was, I would eat it with great enthusiasm! ;P
Out of all the veggies, I have a few favorite ones that I can cook and eat every day.
Capsicum, for instance, and pumpkin (yes, the chocolate sabji!), fenugreek, bitter gourd, spinach, and potato, are my favorite veggies and I try and make them like mum.
Out of these, spinach sabji is the one I relish and will be sharing its recipe with you all today. It’s a typical Maharashtrian spinach sabji. Some of you might be familiar with this recipe. For those who are not, let me tell you, it’s easy to make and tastes beautiful when eaten with chapati or paratha.
So, here’s the recipe of PALAK CHI PAATTAL BHAJI, or, spinach in curry form, or palak ki patli (thin) sabji.
PALAK CHI PAATTAL BHAJI:
Spinach leaves – 1 bunch, leaves sorted and stems removed.
Tomato – 1 medium-sized.
Gram flour (Besan) – 1 tbsp
Green chilies – 2
Garlic – 4 to 5 cloves, crushed.
Oil – for tempering
Cumin seeds – 1 tsp
Turmeric powder – 1/2 tsp
Red chilly powder – 1/2 tsp.
Sugar – 1 tsp.
Salt – to taste
Clean and wash the spinach leaves and place them in a colander for the water to drain out.
Once the water has all drained out, chop the leaves fine.
Finely chop the tomatoes, too.
Chop the green chilies and place all these in a vessel for pressure cooking.
Pressure cook for about 15 minutes or 2 whistles.
Switch off the gas and allow to cool.
Remove the vessel from the cooker and transfer the mixture in a plate to cool it thoroughly.
Once it is cooled, mash it all with your hand (the reason why you need to allow it to cool completely).
Then, in a bowl, take a tbsp of gram flour, add some water and make a thick paste.
Add this paste to the mashed spinach-tomato mixture.
Add water to give it a dal like consistency and mix well.
Transfer this curry to a pan (or, an iron kadhai if you have one), add turmeric, chilly powder (if you want it hot), salt, and sugar.
Mix well and bring it to a boil.
In a tempering pan, take 2 tbsp of oil and heat it. Add cumin seeds and once they turn brown, throw in the garlic cloves.
Once the garlic cloves turn brown and crispy, add the tempering to the sabji in the pan.
Let it boil for a few minutes and switch off the burner.
Your Maharashtrian Spinach Sabji is ready to eat.
Serve hot with chapati, paratha, or rice.
Don’t forget to add some ghee to it before serving. It tastes heavenly!
The sabji takes around 30 minutes of cooking time and is easy to make.
HEALTH BENEFITS OF EATING SPINACH:
Spinach is full of nutrients. Loaded with iron, vitamins, and minerals, it’s a boon for those suffering from anemia.
Iron, when taken along with Vitamin C, helps our stomach absorb it better. So, in the above sabji, we are cooking spinach (iron) along with tomatoes (Vitamin C).
Spinach is also rich in magnesium that’s good for your heart health, immune system, muscle, and nerve maintenance.
Its high potassium content makes it beneficial for those suffering from high blood pressure as potassium brings down the effects of sodium in our body.
Being high in fiber and water, spinach also helps the digestive system by preventing constipation. So, if suffering from digestion-related issues, include spinach in your diet for some relief.
Read this SPINACH RAITA RECIPE.
The Vitamin A present in spinach makes the spinach recipe a natural beauty potion for your skin and hair! Plus, its iron content makes it a good tonic for hair loss.
Check out this easy-to-make SPINACH SOUP RECIPE which I shared on Instagram.
So, there you go. So many nutrients in this bunch of greens!
Do try out this recipe and let me know if you like it.
Pin it for later!