Maharashtrian Patal Kadhi | How to make Maharashtrian Patal Kadhi

By Shreya barve  |  18th Apr 2016  |  
5 from 1 review Rate It!
  • Photo of Maharashtrian Patal Kadhi by Shreya barve at BetterButter
Maharashtrian Patal Kadhiby Shreya barve
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About Maharashtrian Patal Kadhi Recipe

Patal Kadhi is a Maharashtrian curry. Spinach cooked with yogurt and besan (chick pea flour). Topped with garlic tadka, it is a mouth watering dish. It goes great with rice or roti or even like soup. It’s quick and delicious. I am sure you too will fall in love after you eat this.

Maharashtrian Patal Kadhi is one dish which makes its accompaniments tastier. With the right mix of flavours, Maharashtrian Patal Kadhi has always been everyone's favourite. This recipe by Shreya barve is the perfect one to try at home for your family. The Maharashtrian Patal Kadhi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Maharashtrian Patal Kadhi is 20 minutes and the time taken for cooking is 30 minutes. This is recipe of Maharashtrian Patal Kadhi is perfect to serve 5 people. Maharashtrian Patal Kadhi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Maharashtrian Patal Kadhi. So do try it next time and share your experience of cooking Maharashtrian Patal Kadhi by commenting on this page below!

Maharashtrian Patal Kadhi

Ingredients to make Maharashtrian Patal Kadhi

  • A large bunch spinach
  • 5-6 cup buttermilk
  • 1/4 cup of chana dal (bengal gram)
  • 1/4 cup of groundnuts
  • 1 green chilli
  • 1/2 tsp of turmeric powder
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • 1/4 tsp asafoetida
  • 3-4 tbsp besan (chickpea flour)
  • 2 tbsp jaggery
  • salt to taste
  • 3-4 tbsp oil
  • 1 tbsp cumin seeds/jeera
  • 1 tbsp each of methi (fenugreek) seeds
  • A pinch of asafoetida/hing
  • 7 to 8 curry leaves/kadi patta
  • 2 dried red chilli
  • 7-8 cloves of garlic

How to make Maharashtrian Patal Kadhi

  1. Pressures cook the dal and groundnuts for 3 whistles. (The dal should be soft, yet should hold it's shape).
  2. Remove the spinach ends and wash the leaves. Chop them finely.
  3. Take a large thick bottom pan and add butter milk, jaggery, salt, asafoetida/hing, besan. Mix with a wire whisk until smooth.
  4. Add boiled ground-nuts and chana dal.
  5. Cook on a medium flame.
  6. After one boil, add turmeric powder, coriander powder, red chili powder and give it another boil.
  7. Add chopped spinach (Palak), let it boil on a medium flame. Add water if required and stir continuously otherwise the curd will curdle.
  8. Simultaneously, in another pan heat oil and add asafetida (hing), methi(fenugreek) seeds, cumin seeds/jeera, garlic cloves, dry red chilies, curry leaves ( kadhi patta).
  9. Add this tadka (tempering) on cooked spinach mixture and cover immediately for aroma the to get infused.
  10. Turn off the gas and serve hot with rice or chapatti.

Reviews for Maharashtrian Patal Kadhi (1)

Shashi Prinja3 years ago


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