Palak besan sabji is a delightful curry crafted from fresh spinach leaves and the soft, pillowy texture of vadi, complemented by traditional spices. This dish is celebrated for its distinctive flavors and nutritional richness, making it a wholesome addition to any meal.
This Maharashtrian-style curry pairs wonderfully with roti, paratha, or steamed rice, offering a versatile and gratifying dining option for various occasions. Its allure lies in its simplicity, rendering it an excellent choice for hectic days when a flavorsome homemade meal is desired in no time.
I highly recommend trying this quick and easy palak besan sabji recipe to savor its delightful flavors firsthand
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Recipe video
Palak besan sabji recipe | palak besanchi sabji | palak bhaji recipe
Ingredients
- 300 grm palak leaves
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 cup chopped onion
- 1 tbsp green chilli paste
- 1 tbsp ginger garlic paste
- 1 tbsp besan
- ½ tsp turmeric powder
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp amchur powder
- ¾ cup chopped tomatoes
- 1 cup hot water or as required
For palak besan vadi
- 1 cup chopped palak
- 1 tsp green chilli paste
- 1 tsp ginger paste
- ½ tsp turmeric powder
- Salt to taste
- 1 cup besan
- ½ cup water or as required
For tempering
- 1 tbsp ghee
- 2 tbsp chopped garlic
- 2 dry red chilli
Instructions
- Wash and cut the spinach (palak) leaves into medium-thick strips.
- Take out 1 cup of chopped spinach leaves and add them to a mixing bowl.
- Also, add 1 tsp of green chili paste, 1 tsp of ginger-garlic paste, ½ tsp of turmeric powder, salt, and 1 cup of chickpea flour (besan).
- Then, add 1 cup of water and mix to form a thick, flowing batter.
- Pour the batter into a greased plate and steam for 8 minutes on high flame.
- Once the besan palak vadi is properly steamed, let it cool down, and then cut it into square pieces. Keep it aside.
- In a kadai (wok), heat 4 tbsp of oil, add 1 tsp of cumin seeds, and sauté them.
- Add ½ cup of chopped onions and sauté until translucent.
- Then, add 1 tbsp of green chili paste and 1 tbsp of ginger-garlic paste. Sauté it well.
- Lower the flame, add 1 tbsp of besan, and continue to sauté.
- Add ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of coriander powder, 1 tsp of cumin powder, 1 tsp of garam masala, 1 tsp of amchur powder, and some hot water. Sauté the masala until the oil separates from the sides.
- Add ¾ cup of chopped tomatoes and salt. Cover and cook until the tomatoes become soft and pulpy.
- Then, add the chopped spinach leaves and sauté for 4-5 minutes until the spinach becomes soft and the oil releases from the sides.
- Pour in 1 cup of hot water and bring it to a boil.
- Add the square pieces of vadi and mix gently. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
- In a separate small pan, add ghee, chopped garlic, and dry red chili. Sauté and then pour this tadka (tempering) into the sabzi. Mix well.
- Serve the palak besan sabzi with roti or paratha.
Notes
- Cut palak into medium thick strips. Do not cut it into thin or thick strips.
- Proportions of chopped palak and besan should be same into vadi mixture.
- Vadi mixture should be thick and flowing.
- Steam for 8 minutes on high flame.
- Saute masala into oil gives dhaba style flavor and color to sabzi.
- Garlic tadka enhance flavor of sabzi.
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