Spinach Sweet-Sour Curry

This is a Maharashtrian recipe (known as Palak patal bhaji). It is made with peanuts, chana dal, tamarind, jaggery, and chick-pea flour.


  • 3 cups chopped spinach
  • 2 tbsp chana dal
  • 2 tbsp raw peanuts
  • 2 tbsp tamarind paste
  • 2-3 tbsp besan (chick pea flour)
  • 4-5 dried red chili
  • 5-6 garlic cloves
  • Oil

  • Jaggery as per your taste
  • Salt
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ¼ tsp hing
  • 1 tsp turmeric powder
  • Red chili powder if needed


  • Soak chana dal, raw peanuts in water for one hour
  • If you are using dry tamarind, soak it in warm water for 15 minutes and then squeeze with hands for the pulp. Or you can use store bought tamarind pulp
  • Take a cooking pot, add oil to it, and heat it
  • Once oil is hot, add mustard seeds and cumin seeds and let them crackle
  • Add hing powder
  • Add soaked and drained chana dal+peanuts, mix well
  • Then add garlic pieces and pieces of dried red chili
  • Mix well and let them cook for 1 minute
  • Add tamarind pulp, turmeric powder and red chili powder to it, mix well
  • Cover it and cook until rawness of tamarind pulp goes away

  • Add chopped spinach, mix and cover with lid
  • Cook it on low flame for 4-5 minutes until spinach becomes soft
  • Add jaggery and salt and mix well (jaggery can be optional, but the taste changes significantly by adding jaggery or sugar)
  • Take besan in a bowl, add ¼ cup water and make a smooth paste (remove all the lumps)
  • Add besan paste to the curry, mix and add 1 cup or more water to get desired consistency
  • Cover and cook on low flame until rawness of besan goes away and the curry becomes thick
  • Keep stirring in between to avoid burning
  • Adjust the salt
  • Once oil starts appearing on the surface of curry, turn off the stove
  • Serve hot with basmati rice or roti.

Back to Savi’s Kitchen!

Leave a Reply

Your email address will not be published. Required fields are marked *