, besan (gram flour), and basic spices.){kind=link}
Palak nu Lotiyu is a quick and easy curry made with fresh spinach leaves (palak), besan (gram flour), and basic spices. It requires minimal ingredients and can be prepared within minutes. This flavorful dish is typically served as a side with roti or chapati but pairs equally well with a dal-rice combination. Its simplicity makes it perfect for busy days when you need a homemade meal in no time.
I highly recommend trying this delightful Palak nu Lotiyu and enjoying its delicious flavors with your family!
Key Tips for Making Perfect Palak nu Lotiyu:
- Preparing the Spinach (Palak):
- Wash the spinach thoroughly and chop it finely.
- Blanching the spinach helps cook it faster and retains its vibrant green color in the curry.
- Adding green peas to the dish enhances its flavor, and you can also include vegetables like potatoes, carrots, or capsicum to make it more nutritious.
- Using Besan Instead of Gravy:
- Instead of a traditional gravy, besan is added to the spinach.
- Besan absorbs the moisture from the spinach, binding the ingredients together and creating a thicker consistency.
- Serving Suggestions:
- Palak nu Lotiyu tastes best when made slightly spicy and served hot.
- If the curry thickens after cooling, simply add a little hot water to adjust the consistency before serving.
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Recipe video
Palak nu lotiyu recipe | palak ni bhaji nu shaak | palak besan sabji
Ingredients
- 500 grm palak leaves
- 4 tbsp gram flour - besan
- 4-5 tbsp oil
- 1 cup green peas
- 1 tbsp cumin seeds
- ¾ cup chopped onion
- 2 tbsp chopped garlic cloves
- 1 tbsp grated ginger
- 2 green chilli
- ½ tsp turmeric powder
- 1.5 tbsp red chilli powder
- 1.5 tbsp coriander powder
- 1 tsp garam masala
- ¾ cup grated tomatoes
- Salt to taste
- 1 cup hot water or as required
- 1 tbsp jaggery - optional
- 1 tbsp lemon juice
- Some coriander leaves
For tadka
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp chopped garlic cloves
- 2 dry red chilli
- 1 tsp sesame seeds
- ½ tsp Kashmiri red chilli powder
Instructions
- Wash and cut 500 grams of palak leaves finely. Keep them aside.
- Boil 4–5 cups of water in a kadai. Add some salt to it. When the water starts boiling, add the chopped palak leaves, mix well, and boil for 3 minutes on high flame.
- Remove the palak leaves from the hot water and transfer them to a bowl. Add 4 tablespoons of besan to it and mash the palak leaves with a masher (refer to the video). The palak-besan mixture is ready; keep it aside.
- In a kadai, heat 2 tablespoons of oil, add 1 cup of green peas, and sauté on medium flame until the peas become soft. Transfer them to a bowl.
- In the same kadai, heat some oil. Add 1 tablespoon of cumin seeds and ¾ cup of finely chopped onion. Sauté until the onion becomes transparent.
- Add 2 tablespoons of chopped garlic, 1 tablespoon of grated ginger, and 2 slit green chilies. Sauté well.
- In a bowl, mix ½ teaspoon of turmeric powder, 1.5 tablespoons of red chili powder, 1.5 tablespoons of coriander powder, and 1 teaspoon of garam masala with some water to make a masala paste.
- Add the masala paste to the kadai and sauté until the oil releases from the sides.
- Add ¾ cup of grated tomatoes and salt. Sauté until the oil releases from the sides of the gravy.
- Add the sautéed green peas to the gravy and mix well.
- Add 1 cup of hot water and mix well. When the gravy starts boiling, add the palak-besan mixture and mix thoroughly.
- Cover and cook the sabzi on low flame for 5–7 minutes.
- Add 1 tablespoon of jaggery and 1 tablespoon of lemon juice. Mix well.
- In a tadka pan, heat 1 tablespoon of ghee. Add 1 teaspoon of cumin seeds and 1 teaspoon of chopped garlic. Sauté, then add 2 dry red chilies and 1 teaspoon of sesame seeds. Mix well. Add ½ teaspoon of Kashmiri red chili powder and mix again.
- Pour the tadka over the sabzi and mix well.
- Garnish with coriander leaves and mix. Palak nu Lotiyu is ready. Serve hot with roti or rice.
Notes
- Boil the palak leaves on high flame for 3 minutes.
- Add besan to the palak leaves; it absorbs water and provides binding to the mixture.
- Sauté green peas on medium flame until they become slightly soft.
- Adding grated tomatoes enhances the texture of the gravy.
- Jaggery does not add sweetness to lotiyu, but it balances the taste.
- Adding tadka enhances the flavor of lotiyu.
- Palak nu lotiyu taste great when it prepared slightly spicy and serve hot.
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