Palong Shaak eer Ghonto or Spinach With Vegetables

Palong Shaak eer Ghonto or Spinach With Vegetables

This palong shaak eer ghonto or spinach with vegetables is a common winter dish in Bengali household as during that time a medley of veggies are in season and easily available.This version of the dish I have cooked with garlic and onion but i have also prepared the dish without onion and garlic and that version you can check in the link below:-



Preparation Time - cleaning the shaak or spinach about 15 min and other preparation can be done when the shaak is soaked in water.
Cooking Time - 20-25 min

Ingredients:-

1. 1 bunch of spinach washed and chopped.
2. 2 tablespoon of chopped onion .
3. 1 crushed garlic.
4. 1 and half tablespoon of dry roasted and ground Cumin.
5. 1 teaspoon cumin powder.
6. 1 green chilly.
7. Whole spices - 1/4 teaspoon methi or fenugreek seeds,1/4 teaspoon of cumin /jeera seeds,1 dry red chilly.
8. Vegetables ( your choice of vegetables but pumpkin and Brinjal/eggplant/begun is a must and Radish imparts a nice flavour )
9. Turmeric powder less than 1/4 teaspoon.
10. Salt as per your taste ( be careful with the quantity of salt as the saag or spinach with considerably reduce in quantity ) I used less than 1 teaspoon.
11. Sugar around 1/2 teaspoon t o 1 teaspoon as per your taste.
12. Preferably Mustard oil ( 1 -1/2 tablespoon ) or any other vegetable oil.
13. Bori (dried  lentil dumplings) common in Bengali household is highly recommended but I do not easily get them here so I have to leave it out in this version but whenever I get  it I use it.

Preparation:-

1. Clean the spinach and soak in water so as to cover the shaak or spinach and leave it for sometime.The mud/dirt particles will sediment below and  the spinach or shaak can be collected into a colander.then discard the water and again soak it in enough water and repeat this process few times to completely get rid of the mud particles.

2. Chop the spinach saag and the vegetables.

3. Dry roast .cool and grind the Cumin seeds.

4. Fry the Bori and keep aside if using .

Cooking:-

1. Take an utensil and add oil ,let the oil get really hot and then add the whole spices and let them infuse their flavours. Bring the heat low before adding the garlic or else the garlic will instantly burn in the hot oil. Add the garlic when the oil temperature in not too hot and then fry it till it begins to turn brown but not burnt.then add the chopped onion and fry til it just wilts.

2. Add all the veggies,the Brinjal/Begun/Eggplant takes less time to cook so add it little after wards.Cover and cook.

3. After about 1 min add turmeric and cumin and mix. Pumpkin will also not take much time.I usually cut the Radish smaller than the Pumpkin so that is cooks fast along with the pumpkin.Add the Brinjal and mix.Cover and cook.

4. When veggies almost done add the chopped spinach and mix.Cover and cook.

5. After 3 min check the spinach.it will wilt and mix with the veggies then add the salt and sugar and again mix and cover and cook for a minute.

6. Lastly add the dry roasted and ground cumin powder and mix and add the green chilly and fried boris ( if using )and mix ,cover and cook for 1-2 min .You can half crush and add the green chilly  for added flavour and heat.

7. Usually it is served as a side with hot steamed Rice and dal but it also tastes nice with Roti.

Pictures:-