Paatal means “liquidy” and Bhaaji means “cooked vegetable” in Marathi, my mother tongue, and the language of the western Indian state of Maharashtra. Paatal bhaaji is an easy, cooked-in-a-jiffy stew-like pantry dish that is versatile in ingredients as well as pairing. While any hearty green leaves like fenugreek, Colocasia, kale, chard, are suitable for paatal bhaji, it has a consistency akin to a black bean soup, just thin enough to be mixed with rice but thick enough to be scooped up by a piece of roti. The velvety smooth texture of the paatal bhaaji comes from cooking spinach with a slurry of chickpea flour and plain yogurt.
But the absolute piece de resistance of the paatal bhaaji comes at the end - a topping of scintillating tadka in which mustard seeds, garlic and dry red chile peppers sacrifice themselves to the hot oil for the highest culinary good – flavor.
Fresh-off-the-stove-paatal bhaaji laden over steamy white rice, a liberal stream of ghee, washed hands and Netflix is the chain of events on a typical weeknight evening in my house.
Note for Tofu lovers - Add tofu pieces to the paatal bhaaji to boost the protein content.
Ingredients
For 2 people
Oils and Spices
4 tablespoons vegetable oil, divided
1 teaspoon black mustard seeds, divided
¼ teaspoon turmeric powder
1/4 teaspoon red chile powder
1/2 teaspoon salt
3 dry red chile pepper (arbol chile pepper is commonly available)
Other Ingredients
2 cups roughly chopped kale or fresh or frozen spinach
1 tablespoon plain yogurt or 1 teaspoon lime juice
2 tablespoons chickpea flour
3 big garlic cloves peeled and chopped into pieces big enough to feel the bite
Tofu pieces (optional)
Utensils
1 Thick-bottomed pot
1 small bowl to make the chickpea flour slurry
Cutting board and knife to chop the spinach
1 small saucepan for the final tadka
Method
Heat 1 tablespoon vegetable oil in a thick bottomed sauté pan at medium heat. Use a pan with a lid and you will thank me later.
After letting the oil heat for two minutes, add 1/4 teaspoon black mustard seeds. These seeds will sizzle and pop and crackle before surrendering their essential flavor to the hot oil.
If you are using tofu pieces to add extra protein, you may add it now and let it cook for about 10 mins.
If using frozen spinach, wrap it in a clean kitchen cloth and squeeze out the extra liquid.
Add chopped or frozen spinach to the hot oil and watch it wilt in a minute or two. Stir to prevent the spinach from sticking to the pan. If using kale, give it longer time upto 6 or 7 minutes.
Pour in two cups of water and mix in ½ teaspoon salt and ¼ teaspoon red chile powder.
Meanwhile in a small bowl, mix 2 tablespoons chickpea flour, 1 tablespoon plain yogurt (or 1 teaspoon lime juice) and 3 tablespoons water. Whisk to form a smooth slurry.
Combine the slurry into the spinach water once it starts boiling, which should take about 5-6 minutes.
Stir vigorously to incorporate the slurry and prevent lumps.
Lower the heat, cover with a lid. The lid will contain the violent bubbles from splashing on the stovetop and countertops saving the need for elbow grease cleanup.
Turn the heat off after 7-8 minutes. Give the paatal bhaaji a taste. If you feel the raw taste of chickpea flour, cook for another 4-5 minutes with a splash of water and lid. Set aside and get ready to make tadka.
Place a small saucepan on medium heat. Pour in 3 tablespoons vegetable oil.
After allowing the oil to heat for 2- 2.5 minutes, add 3/4 teaspoon black mustard seeds. They will sizzle and crackle.
As soon as the mustard seeds stop crackling, add garlic pieces and dry red chile peppers and reduce the heat to low.
Let the peppers darken and the garlic pieces turn dark golden brown.
Turn the heat off and pour the tadka over the spinach paatal bhaaji.
Please do not stir the tadka into the bhaaji, let it stay on the top for every person to fish out the garlic pieces and peppers. Serve right away with hot rice.