Bengali Palong shaker ghonto recipe | Palong shaak er tarkari recipe | Bengali palak saag recipe

Name: Bengali Palong shaker ghonto recipe | Palong shaak er tarkari recipe | Bengali palak saag recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 Big bundle Palong shaak/Palak Saag /Spinach; 150 g Flat beans / Seem; 100 g Radish / Muloo; 250 g Brinjal / Begun / Eggplant; 2 Medium Potatoes / Aloo; 1 Medium Tomato / Tomato; 2 Green chillies / Kancha Lonka; 1/2 inch Ginger / Aada; 10 -12 Dal er Bori; 3/4 tsp Cumin Powder / Jeera Powder; 1+1/2 tsp Coriander Powder / Dhaniya Powder; 1+1/4 tsp Turmeric Powder / Haldi Powder; 2 tsp Sugar; 2 tsp Salt; 6 tbsp Mustard Oil / সর্ষের তেল; 1 tsp Paanch Phoron / Bengali five spice / পাঁচফোড়ন; 2 Whole red chillies / গোটা শুকনো লঙ্কা

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Bengali Palong shaker ghonto recipe | Palong shaak er tarkari recipe | Bengali palak saag recipe. Palong shaker ghonto is a mushy Bengali spinach curry(Palong shaak er tarkari) recipe cooked with wintertime vegetables. Let’s see how to make it at home.

For making palong shaker ghonto, I used spinach/Palong shaak, Brinjal (Begun /Eggplant), radish(mulo), flat beans (seem in Bengali), potatoes(aloo) and Dal er Bori (dried pulse dumplings). However, I also add carrots, sweet potatoes(misti aloo in bengali), long beans, pumpkin or papaya if available at home. Simply flavoured with paanch phoron and jeere, dhone, ada, kancha lonka bata. Balanced the taste with tomato paste and salt-sugar seasoning. No water is used for making this dish.

In our Bengali language, this recipe is also known as Palak saag er chorchori. Quite similar preparation of Bengali labra torkari or panch mishali sobji diye Bengali shaak er recipe. This is a basically simple recipe for Palong which is Bengalis’ wintertime delicacy. Commonly prepared dish in Bengali households in winter due to the availability of fresh palong and all wintertime vegetables. Soft stem green leafy palak saag is perfect for making this recipe. Due to soft stems palak easily gets mushy (ghonto) and gets mixed into the curry.

This Bengali palak saag curry is one of the healthy Bengali dishes among all wintertime niramish (food cooked with no onion no garlic) recipes. Goes best with rice & dal meal for Lunch. Even can serve with niramish khichuri or even with roti for dinner.

So try this Bengali Niramish Palong shaak recipe at home and let me know your valuable feedback about this recipe in the comment section below.

Check my Bengali Gonto recipes – Mochar ghonto recipe and Muri ghonto recipe

Have a look at My 2 Palak recipes – Palak Paneer recipe and Labra Torkari

Bengali niramish (no onion no garlic) tarkari recipes for Vegetarian –

Phulkopi Dalna

Bandhakopir Ghonto

Chanar Dalna

Aloo Potol er Dalna

Shukto Recipe

Bengali Palong shaker ghonto recipe | Palong shaak er tarkari recipe | Bengali palak saag recipe

Recipe by Moumita PaulCourse: LunchCuisine: BengaliDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

Palong shaker ghonto is a mushy Bengali spinach curry recipe cooked with wintertime vegetables palong shak, Begun, Muloo, seem, aloo & dal er bori. Served with gorom bhaat & dal.

Ingredients Palong shaAker ghonto

1 Big bundle Palong shaak/Palak Saag /Spinach
150 g Flat beans / Seem
100 g Radish / Muloo
250 g Brinjal / Begun / Eggplant
2 Medium Potatoes / Aloo
1 Medium Tomato / Tomato
2 Green chillies / Kancha Lonka
1/2 inch Ginger / Aada
10 -12 Dal er Bori
3/4 tsp Cumin Powder / Jeera Powder
1+1/2 tsp Coriander Powder / Dhaniya Powder
1+1/4 tsp Turmeric Powder / Haldi Powder
2 tsp Sugar
2 tsp Salt
6 tbsp Mustard Oil / সর্ষের তেল
For Tempering
1 tsp Paanch Phoron / Bengali five spice / পাঁচফোড়ন
2 Whole red chillies / গোটা শুকনো লঙ্কা

Instruction

Preparation
Clean & thoroughly wash the bundle of palong shaak, then wash Brinjal, flat beans, aloo & radish.
Roughly chop the saag, cut the brinjal, flat beans, peeled potatoes & radish into cubes.
Cooking palak er ghonto
Heat a pan on medium flame, and add mustard oil.
Once the oil gets hot, fry dal er Bori or dried pulse dumplings if available at home.
Take out the bori from the pan when gets golden brown from all sides.
Then add paanch phoron & whole red chillies in oil for tempering.
Once the spices crackle & release aroma, add flat beans, then brinjal, then potatoes & lastly radish.
Nicely sauté all the vegetables, then add the fried bori and mix it well.
Next, add the palong saag, mix it well and saute for 5 mins.
After 5 mins, add turmeric powder, cumin powder, coriander powder, salt & sugar.
Mix these masalas well with the veggies. Cover the pan and let the veggies cook with the masala.
In the meantime, make a paste of tomato, green chillies and ginger. Mix this paste with little water. Keep it aside.
Check the veggies, stir well & pour the masala paste into them. Again mix it well & cover the pan. Keep the heat on slow to medium.
After every 2-3 mins interval stir the veggies. Cook it until the veggies get soft and get dry like chorchori.
Then mash the veggies with help of a spatula or the back of a ladle. Can add salt & sugar if required. Mix it well.
Again cover the pan and cook it for a while to get salt & sugar perfectly blended into the gravy. Then turn off the heat.
Palong shaker ghonto is ready, serve this palong shaak recipe with rice & daal or with niramish khichuri or roti.

Notes

Including this palong shak’er ghonto for making any Palak saag er recipe, try to use soft-stem green leafy palok saak for the best result.
I have used biulir dal er bori or kolai er dal er bori or urad dal bori. You can use motor dal er bori too.
Want to make this palong shak er ghonto in a pressure cooker? For cooking this palong shak er recipe in the pressure cooker, apply the same way of cooking by using a pan. First tempering, then frying bori and then veggies along with palong shak. Then after sauteeing the veggies and palong shaak in masala, close the cooker lid. Before closing the lid, can add 1/2 cup of hot water if notice the veggies get dry. Keep the cooker on low heat for 10 mins. Then turn off the heat and wait until the pressure is automatically released. Check the consistency of the curry. Dry off the gravy if required. This way Palok er ghonto will be easily ready in a few minutes.
For seeing the recipe with step by step detail pictures check below.

How to make Palong shaker ghonto recipe

Preparation

Clean & thoroughly wash palong shaak, Brinjal, flat beans, potatoes & radish.
Roughly chop the saag, cut the brinjal, flat beans, peeled potatoes & radish into cubes. As shown in the picture below.

Cooking Bengali Palak shaak er ghonto

Heat a pan on medium flame, and add mustard oil.
Once the oil gets hot, fry dal er Bori or dried pulse dumplings if available at home.

Take out the bori from the pan when gets golden brown from all sides. As shown in the pic below.

Then add paanch phoron & whole red chillies in oil for tempering.

Once the spices crackle & release aroma, add flat beans, then brinjal, then potatoes & lastly radish.

Nicely sauté all the vegetables, then add the fried bori and mix it well.

Next, add the palok shaak, mix it well and saute for 5 mins.

After 5 mins, add salt, sugar, turmeric powder, cumin powder & coriander powder.
Mix these masalas well with the veggies. Cover the pan and let the veggies cook with the masala.

In the meantime, make a paste of tomato, green chillies, and ginger. Mix this paste with little water. Keep it aside.

Check the veggies, stir well & pour the masala paste into them. Again mix it well & cover the pan. Keep the heat on slow to medium.
After every 2-3 mins interval stir the veggies. Cook it until the veggies get soft and the gravy gets dry like chorchori.
- Then mash the veggies and palak saag with help of a spatula or the back of a ladle(As shown in the pic). Can add salt & sugar if required. Mix it well.