Palakachi Takatli Bhaji: Maharashtrian Spinach In Buttermilk
Image Credit: Masalachilli

Maharashtrian cuisine is often associated with slight regional variations depending on the change in geography. Predominantly consisting of ingredients like peanuts, chillies, coconut and spices, the food associated with the region has almost always been categorised as bold-flavoured and packing a punch. Unlike most other preparations that have a varying range of textures and flavour notes, this palakachi takatli bhaji or spinach cooked in buttermilk, is a lusciously creamy preparation that has mellow flavours.

Originally made during a time when butter was churned at home and the leftover buttermilk needed to be put to good use, this bhaji has a kadhi-like consistency and flavour. Perfect to consume on hot summer days, the preparation is light and silken enough to feel substantial without weighing you down. The dish tastes best when paired with hot rice and ghee or naachni rotis and a peanut chutney on the side. Here’s how you can make a serving for two.



  • 2 cups/1 bunch spinach
  • 2.5 cups buttermilk
  • 2 tablespoons gram flour
  • 1 tablespoon boiled peanuts
  • 1 tablespoon ghee
  • 2 cloves garlic, minced
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 pinch asafoetida
  • 1 teaspoon turmeric powder
  • 3-4 green chillies, crushed
  • Salt to taste


Image Credits: Masalachilli

  • Heat some ghee in a kadhai and temper using asafoetida, mustard and cumin seeds. Add the garlic and boiled peanuts and sauté for a minute or two.
  • Roughly chop your spinach leaves and set them aside. Add the turmeric powder and crushed green chillies to the peanut mixture and toss around for a couple of minutes.
  • Tip in the chopped spinach leaves, add a pinch of salt and mix into the pan until the spinach begins to release moisture. Cover and cook with a lid on for 2-3 minutes after which, using the back of a spoon, mash the spinach mixture lightly.
  • Add the gram flour to the cooked spinach and mix well to remove any lumps or flour pockets. Pour in the buttermilk, adjust seasoning and bring the mixture to a boil. Simmer for 10 minutes, stirring at intervals to avoid any sedimentation at the bottom of the pan.
  • Once the mixture begins to thicken, scrape off any bits stuck to the sides. Serve hot with rice and ghee.