I cook all of Devansh’s meals except lunch. For lunch, Devansh has the same roti-sabzi as us, which is prepared by my cook. My cook was on leave the day I made this spinach kadhi or “takaltla palak” as we Maharashtrians call it. Now I simply hate making chapatis, and so I decided to make something that can be eaten with rice. Devansh likes this spinach kadhi made using my mom’s recipe. It tastes good with rice, and the best part is even Kalpesh, my husband likes it. So I didn’t have to make one separate dish for him. So it was killing two birds with one stone. 😉
We usually have salads (kachumbers) for lunch. I didn’t want to compromise on that, so I did one shortcut phataphat thing. Instead of making a kachumber, I sliced a cucumber and sprinkled it with a little salt and some chaat masala made by my mom-in-law. So the lunch was made with minimum possible effort, and luckily everyone including Devansh enjoyed their meal.
This spinach kadhi doesn’t taste good without sugar but I am at peace with adding some in Devansh’s food ever since I bought organic sugar some 2-3 months back. I don’t use too much of it though, only in dishes where the quantity is less, and it can’t be replaced with jaggery.
You can start feeding this spinach kadhi to your baby as soon as you have introduced curds/buttermilk in his/her diet. When served with soft and fluffy rice it is easy to eat even for babies who can’t chew food properly. I hope you and the kiddos like this iron-rich kadhi. 🙂
Marathi spinach kadhi (takatla palak) recipe. Teamed with soft, fluffy rice this iron-rich kadhi can even be fed to toddlers who can't chew properly.
- 3 cups buttermilk
- 1 cup blanched and pureed spinach
- 2 tbsp chana (chickpea) flour
- Half tsp cumin seeds
- Half tsp jeera powder (powdered cumin seeds)
- 2-3 tsp sugar (preferably organic)
- 1 tsp grated ginger
- 1/5th tsp haldi (turmeric powder)
- 1/5th tsp hing (asafoetida)
- 1 piece of green chili (optional)
- Salt to taste
- Heat a pan, add ghee, and then add cumin seeds.
- When cumin seeds splutter, add hing, turmeric powder, grated ginger, and a piece of green chili. (Adding chili is optional. If you are preparing this kadhi for babies or toddlers, it is best to avoid adding the chili.)
- Add pureed spinach and cook on low flame for about 5 minutes while stirring occasionally.
- While the spinach is cooking, add chana flour, jeera powder, salt, and sugar to the buttermilk, and stir the buttermilk using a spoon till the chana flour has mixed properly with the buttermilk.
- After cooking spinach for 5 minutes, turn off heat and allow it to cool.
- Add the buttermilk in the pan after the spinach has cooled off, and then mix it properly with the spinach using a ladle or a spatula.
- Cook the mixture on low flame till it comes to a boil.
- Allow the mixture to cook for a couple of minutes more after it comes to a boil.
- Turn off heat and serve with rice or chapatis.