Palak Pithod Sabji (Besan Katli Curry)

Palak Pithod Sabji (Besan Katli Curry) – A Rustic Rajasthani Delight

If you’re looking to explore something truly unique from traditional Indian kitchens, Palak Pithod—also known as Besan Katli Sabji—is a must-try. This wholesome dish transforms simple gram flour into soft, flavorful cubes that soak up a spiced yogurt gravy. With the added goodness of spinach, this version brings both nutrition and vibrant color to your plate.

What is Pithod?

Pithod is a classic preparation from Rajasthan, a region known for its ingenious use of pantry staples due to its dry climate. Fresh vegetables were historically scarce, so ingredients like besan (gram flour), yogurt, and spices became the backbone of everyday cooking.

Instead of paneer or vegetables, cooked gram flour is set into slabs and cut into pieces—creating what many fondly call “besan paneer.” These pieces are then simmered in a tangy, spiced gravy. It’s a brilliant example of resourceful cooking that doesn’t compromise on flavor.

Traditionally, pithod is enjoyed with bajra roti or simple phulka, making it a comforting, protein-rich meal.

Ingredients:

For Besan (Pithod) Cubes:
• 1 cup besan (gram flour)
• 2 cups water
• 15–20 spinach leaves (blanched)
• 2 green chilies
• Small piece of ginger
• ½ tsp turmeric
• Salt to taste

For the Gravy:
• 1 cup slightly tangy yogurt
• 1 tsp moringa powder (optional)
• ¼ tsp turmeric powder
• ¼ tsp red chili powder
• 2 tsp coriander-cumin powder
• A pinch of asafoetida
• Salt to taste
• ½ tsp cumin seeds
• ½ tsp ajwain (carom seeds)
• 5–7 curry leaves
• 1–2 green chilies (chopped)
• 10–15 spinach leaves (finely chopped)
• 1½ tbsp oil
• Fresh cilantro (for garnish)

Method

Step 1: Prepare the Besan Mixture: Blend besan, water, blanched spinach, green chilies, ginger, turmeric, and salt into a smooth batter. Pour this mixture into a wide, heavy-bottom pan and cook on low to medium heat, stirring continuously to avoid lumps. Cook until the mixture thickens and the raw taste of besan disappears.

Test tip: Drop a teaspoon of the mixture onto a plate. If it sets within a minute, it’s ready.

Step 2: Set and Cut: Spread the cooked mixture evenly onto a greased plate or thali, about ½ inch thick. Allow it to cool completely, then cut into 1 cm cubes.

Step 3: Prepare the Gravy: In a bowl, whisk together yogurt, moringa powder (if using), turmeric, chili powder, coriander-cumin powder, asafoetida, and salt. Heat oil in a pan. Add cumin seeds and ajwain, letting them splutter and release aroma. Lower the heat and add the yogurt mixture. Stir vigorously at first to prevent curdling or separation. Add curry leaves, chopped green chilies, spinach, and a little water. Let it come to a gentle boil.

Step 4: Combine and Simmer: Add the prepared besan cubes to the gravy. Mix gently and let it simmer on low heat for 3–4 minutes so the cubes absorb the flavors.

Step 5: Garnish & Serve: Finish with freshly chopped cilantro and serve hot.

Serving Suggestions

Palak Pithod pairs beautifully with:
• Phulka or roti
• Jeera rice
• Bajra roti for a traditional Rajasthani experience

Pro Tips
• Continuous stirring while cooking besan is key to avoid lumps.
• Slightly sour yogurt enhances the authentic flavor.
• You can make the besan cubes ahead of time and refrigerate them for quick meals.

This humble yet flavorful dish is proof that simple ingredients can create something truly special. Whether you’re exploring regional Indian cuisine or just looking for a comforting vegetarian curry, Palak Pithod is a great recipe to make at home.