पालकाची ताकातली भाजी(Spinach in yogurt gravy)

Spinach is very nutritious leafy green vegetable and is also a good source of vitamins and iron. There are so many preparations of this leafy green vegetable but it can also be eaten raw in salads or sandwiches. My mom makes this palak sabzi in yogurt gravy. In Marathi we call it palkachi takatli bhaji(पालकाची ताकातली भाजी). It goes great with rice or roti. This is a typical marathi bhaji/sabzi.

Ingredients
1 bunch spinach (Washed and chopped)
2 tbs raw peanuts (soaked in water overnight or for 3-4 hrs)
1 tbs chana dal (soaked in water along with peanuts)
3/4 cup yogurt + 2 cup water(mix together to make buttermilk)
2 tbs chickpea flour(बेसन)
2 tsp sugar
Salt as per taste
For tempering
1 tbs canola oil
1/4 tsp mustard seeds
1/8 tsp cumin seeds
1/4 tsp turmeric powder
pinch of asafoetida
2 green chili's
5-6 curry leaves

Method
Pressure cook spinach along with soaked peanuts and chana dal. Once spinach is cooked add chickpea flour and mix. Heat a kadhai, add canola oil and all the ingredients for tempering. Add cooked spinach, peanuts and chana dal. Fry for 2 minutes and then add prepared buttermilk. Let it boil, add sugar and salt. Boil again for 5-10 minutes on medium heat until you get a thick gravy. Palak sabzi is ready.

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