Spinach with Mixed Vegetables
#Nov #W1
Spinach with Mixed Vegetables or Palong( palak) Shaag Ghonto is a traditional Bengali recipe where nutritious spinach is cooked with an assortment of seasonal winter vegetables.It is a no onion and no garlic dry curry recipe which is slow cooked and made with minimum spices but tastes delicious. Here potato,radish,brinjal and pumpkin are cooked alongwith palak leaves.However other vegetables like shim (broad beans), fried dal bori ( lentil dumplings) may also be added.This paanch phoron( five spices) flavoured palong shaag ghonto brings together the flavours and textures from the medley of seasonal vegetables used and is a healthy dish which is best served with steamed rice and dal in a Bengali lunch platter.
Spinach with Mixed Vegetables
#Nov #W1
Spinach with Mixed Vegetables or Palong( palak) Shaag Ghonto is a traditional Bengali recipe where nutritious spinach is cooked with an assortment of seasonal winter vegetables.It is a no onion and no garlic dry curry recipe which is slow cooked and made with minimum spices but tastes delicious. Here potato,radish,brinjal and pumpkin are cooked alongwith palak leaves.However other vegetables like shim (broad beans), fried dal bori ( lentil dumplings) may also be added.This paanch phoron( five spices) flavoured palong shaag ghonto brings together the flavours and textures from the medley of seasonal vegetables used and is a healthy dish which is best served with steamed rice and dal in a Bengali lunch platter.
Cooking Instructions
- 1
Peel and cut potato, pumpkin and radish into cubes.If using other vegetables,they should also be chopped similarly. Remove stalks and chop spinach.Wash thoroughly and drain water completely. Heat mustard oil in a wok.If using dal bori (optional) fry them and set aside.In the same oil fry brinjal till golden brown.Set aside.
- 2
Add 1 tbsp more oil and temper it with 1 dry red chilli and paanch phoron( kalonji,fennel,fenugreek,
cumin and radhuni).When they splutter,add potatoes smearing 1 pinch salt and fry on low flame covered till partially cooked.Add pumpkin and radish and fry covered on low heat.Add spinach and toss.Sprinkle turmeric and red chilli powder.Add salt and sugar to taste and fry on medium heat.Spinach releases water.But if required sprinkle 1/4 th cup water till vegetables are cooked.
- 3
If using dal bori, at this point break and add.Add fried brinjal and mix.Cook till the dish is dry.Add 1 chopped green chilli and mix.Garnish with red chilli and serve hot with steamed rice and dal in lunch.
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