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

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


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


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.


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 a nice flavor to palak bhaji.
Tandalja bhaji
  • tomato gives slightly tanginess to bhaji.
  • to retain the green color of bhaji, cover and cook it on steam.