Spinach in Buttermilk




15-20 min


Spinach (Palak) in buttermilk

Spinach (Palak) cooked with spicy buttermilk makes for a delectable side dish that goes very well with steamed rice or Roti. Wholesome Sarda Farms dahi enriches the taste of this simple preparation, which can alternatively be served as a soup too.


  • 2 ½ ‏cups chopped spinach
  • ¼ ‏cup Sarda Farms dahi
  • 1 ½ ‏tablespoons besan (chana dal/gram flour)
  • 1-2 ‏tablespoon groundnuts, soaked in water for 1 hour
  • 1 ‏tablespoon chana dal (split gram lentil), soaked in water for 1 hour
  • 1 ‏tablespoon Sarda Farms ghee (or use vegetable oil)
  • ½ ‏teaspoon cumin seeds
  • 1 ‏teaspoon mustard seeds
  • ¼-1/2 ‏teaspoon turmeric powder
  • 1-2 ‏green chillies, chopped
  • 4-5 ‏garlic cloves, chopped
  • ½-3/4 ‏teaspoon sugar (or jaggery)
  • ‏Salt to taste


Pressure cook the spinach, groundnuts and chana dal with ½ cup water for 2 whistles.

In a pan heat the oil on low flame.

Add mustard seeds and once they crackle add the cumin seeds, chillies and garlic. Sauté for a few seconds.

Add the cooked spinach, salt and sugar. Mix.

Whisk together dahi with ¼ cup water and besan. Adjust the water quantity depending on the desired consistency.

Add it to the spinach and stir.

Simmer and cook for 2 minutes. Stir few times.

Serve hot with roti or rice


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