Palong shak er ghonto/Spinach curry
Spinach has wonderful health benefits as it is very low in fat and cholesterol, and contains protein, fiber, vitamins and other beneficial minerals. This curry, in addition to spinach, uses a medley of other seasonal vegetables and is therefore a very healthy dish for your lunch menu.
Ingredients:
- Spinach (leaves and soft portion of the stem)
- Broad beans
- Brinjal
- Potatoes
- Pumpkin
- Panch phoron/Indian five spice mix
- Dried red chillies
- Ginger paste
- Turmeric powder
- Mustard paste
- Salt
- Sugar
- Oil
Preparation:
- Wash the spinach well and chop.
- Heat oil in a pan and temper with panch phoron and dried red chillies.
- Now add ginger paste, turmeric and sugar and cook the masala. (add a little water if you think that the masala can burn).
- Add broad beans, brinjal, pumpkin and potatoes.
- Add the spinach, stir well and cover.
- Cook in low heat. (do not add water. Remove the lid from time to time and keep stirring)
- Remove lid when the spinach and other veggies are fully cooked.
- Uncover and cook in high heat to get rid of all water.
- Add salt.
- Add a little mustard paste when the dish becomes dry and sprinkle a little water.
- Mix well and turn flame off.
Note: You can use other seasonal veggies too. Just be mindful that not all veggies (like cauliflower) goes with spinach