Besan palak sabzi | tandalji (amaranth) ki sabzi | bhaji nu shak

Palak & tanzania bhaji

Besan palak sabzi and tandalji sabzi are good source of healthy minerals and vitamins. It is best served as a side dish with Gujarati khichdi or bhakhari. It is easy to make this recipe using the boiling technique. These two recipes are simple to make without any complex ingredients required and liked by all age groups. Do try this!

The key to making tasty besan palak sabzi and tandalji sabzi at home are:
  • Firstly wash both the bhaji properly and then cut it, so it does not lose its nutrition.
  • For besan palak sabzi, add roasted besan into sabzi.
  • For tandalji bhaji, cook bhaji into steam and add very little water to it.
  • Lastly, both the bhaji taste great when they are hot and serve immediately.
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Recipe card for besan palak sabzi & tandalji ki sabzi

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course curry
Cuisine Indian
Servings 4 servings

Ingredients
  

For besan palak sabzi

  • 300 grm palak bhaji
  • 4 tbsp besan/gram flour
  • 7-8 garlic cloves
  • 1 inch ginger
  • 2 tsp green chilli
  • 1 tsp red chilli powder
  • ¼ cup oil
  • ½ cup mustard seeds
  • Pinch of hing
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp sugar
  • Salt to taste
  • ¼ cup water
  • 1 tsp lemon juice
  • ½ tsp garam masala

For tandalji bhaji

  • 300 grm tandalji bhaji amaranth bhaji
  • ¼ cup oil
  • 7-8 finely chopped garlic
  • 1 inch ginger paste
  • 2 green chilli paste
  • ½ tsp turmeric powder
  • 1 chopped tomatoes
  • Salt to taste
  • ¾ cup water or as required
  • 1 tbsp coriander powder
  • 1 tbsp red chilli powder
  • 1 tsp sugar
  • ½ tsp garam masala

Instructions
 

Making Besan palak sabzi

  • Wash palak leaves properly and dry it. Then cut leaves into pieces.
  • In a pan, add gram flour and roast till it changes its color.
  • Now in a mortal-pestal, add garlic cloves, ginger, green chilli and red chilli powder. Crushed it into paste.
  • Heat oil in a pan, add mustard seeds, hing and crushed garlic-red chilli paste. Sauté it.
  • Then add turmeric powder and coriander powder. Mix well.
  • Add chopped palak leaves and mix well.
  • Now add sugar, salt and water. Mix well and cook palak till it become soft.
  • When palak is properly cooked, add roasted besan gradually and mix well.
  • Then add lemon juice and garam masala. Mix well.
  • Besan palak sabzi is ready to serve with khichdi or bhakhari.

Making tandalji (amaranth bhaji)

  • Wash bhaji properly and dry it. Then cut leaves into pieces.
  • Heat oil in a pan, add hing, chopped garlic cloves, ginger paste, green chilli paste and sauté.
  • Then add turmeric powder and mix well.
  • Add chopped tomatoes and cook till it become soft.
  • Now add chopped bhaji leaves and mix well.
  • Add salt and water. mix well and cover and cook bhaji till it become soft.
  • Then add coriander powder, red chilli powder, sugar and garam masala. Mix well.
  • Tandalji bhaji is ready to serve with bhakhari or khichdi.

Notes

Palak bhaji
  • roast gram flour on low flame till it slightly changes its color.
  • add roasted gram flour gradually into cooked palak bhaji.
  • lemon juice gives nice flavor to palak bhaji.
Tandalja bhaji
  • tomato gives slightly tanginess to bhaji.
  • to retain green color of bhaji, cover and cook it on steam.

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