Palong shaker ghonto is a delicious and wholesome Bengali-style mishmash that is perfect for vegetarians and non-vegetarians alike. This dish is primarily made with spinach, potato, eggplant, pumpkin, radish, and sundried lentil dumplings, also known as bori. The use of these seasonal vegetables ensures that the dish is not only flavorful but also packed with essential nutrients.
Jump to:
- Perfect Winter Bengali meal - Debjani's Note
- Recipe Ingredients and Variation
- Tips -Palong Shaker Ghonto!
- Frequently Asked Questions
- Bengali No onion no garlic recipes
- Related Recipes
- Have you tried the Bengali Palong Shak er Ghonto recipe from Debjanir Rannaghar!
- Here's the Palong Shager Ghonto Recipe Pin for your Pinterest Board!
Perfect Winter Bengali meal - Debjani's Note
When it comes to a warm and nourishing meal on a chilly winter afternoon, there is nothing quite like a bowl of Khichuri. However, to truly elevate this dish to the next level, it is essential to pair it with the perfect accompaniments. For me, that means a crispy and delectable Beguni, as well as a hearty serving of Palong Shaker Ghonto, also known as Niramish Ghonto.
What makes this particular dish so special is that it is a no onion, no garlic dish, which is perfect for those who are looking for a more simple and pure flavor profile. Of course, there are many other dishes that I enjoy when I have some free time or am celebrating a holiday. However, sometimes, there is just nothing better than a straightforward Bengali meal like this.
If you are looking for a more pared-down version of this dish, then a simple meal of Masoorir Dal along with Palong Shager Ghonto and steamed rice is equally satisfying. While some people prefer to prepare Ghonto with fish head, I am a big fan of the no onion, no garlic Niramish Ghonto. In fact, I still remember the Khichuri and Palong Shaker Ghonto feast that we had during Saraswati Puja when I was in school.
Recipe Ingredients and Variation
To elevate the taste of this dish, we temper it with panch phoron, also known as Bengali Five Spices. This blend of spices includes cumin seeds, mustard seeds, fenugreek seeds, nigella seeds, and fennel seeds, which together create a unique and aromatic flavor that perfectly complements the vegetables in the dish.
For vegetarians, this recipe of palong shaker ghonto is an excellent choice as it is entirely meat-free. However, for those who prefer non-vegetarian options, there are other varieties of palong shaker ghonto available that include the use of fish head or small fish.
Regardless of whether you choose the vegetarian or non-vegetarian version, palong shaker ghonto is a dish that is sure to delight your taste buds. It is a perfect comfort food that we prefer to eat with steaming hot rice or roti. So, the next time you're looking for a hearty and nutritious meal, give palong shaker ghonto a try!
Tips -Palong Shaker Ghonto!
Palong Shaker Ghonto is a vegetarian dish made with a medley of vegetables like eggplant, radish, and potato, with spinach taking the spotlight. In Bengali, Ghonto refers to a partially mashed blend of vegetables, typically seasoned with the traditional Panch Phoron spice mix. It's worth noting that I also include radish leaves in this dish. Though it is entirely optional, but adds a delightful taste to the blend.
Frequently Asked Questions
In Bengali cuisine, Ghonto refers to a semi-mashed mixed-veg dish. We mostly temper Ghonto with Panch Phoron, a blend of five different spices.
Essentially, it is a vegetarian dish that is made with a variety of different vegetables, including eggplant, radish, potato, and more. However, the true star of the dish is the spinach. Spinach aka Palong Shak adds a rich and earthy flavor profile that perfectly complements the other ingredients.
One of the things that I love about this dish is that you can really make it your own by adding your own personal touches. For example, I like to use radish leaves along with the spinach to give the dish an extra burst of flavor. While this is completely optional, I highly recommend it if you want to take your Ghonto to the next level.
Palong Shaker Ghonto
- Total Time: 35 mins
- Yield: 4-5 People 1x
Description
Palong Shaker Ghonto is a delightful medley of ingredients including Spinach, Potato, Eggplant, Pumpkin, Radish, and crispy lentil dumplings called Bori, all cooked in the traditional Bengali style and seasoned with Panch Phoron.
Ingredients
Veggies
- 500g Spinach
- 2 Potato (big)
- 1 Eggplant (big)
- 1 Radish
- 3 Radish Leaf (optional)
- 100g Pumpkin
Tempering
- 1 Tsp. Panch Phoron (Whole)
- 4 Dry Red Chili
Spices and others
- 1 Tsp. Panch Phoron (Powder)
- 1 Tsp. Red chili powder
- 1 Tsp. Turmeric Powder
- 1 Tsp. Sugar (optional)
- 1 Tsp. Salt or to taste
- 15 Bori/ Sun-dried lentil dumplings
- 3 Tbsp. Mustard Oil
Instructions
- Start by peeling and cubing all the vegetables, except for the spinach. For the spinach, either blanch it in boiling water for 5 minutes or microwave it for a quick minute. Personally, I find the microwave method ideal for green veggies.
- Don't forget to do the same with the Radish leaves.
- Heat up some oil in a pan and fry the Bori, those wonderful sun-dried lentil dumplings.
- In the same oil, temper it with cracked red chili and the magical Panch Phoron, allowing the spices to sizzle and release their flavors.
- Next, add the potatoes and sauté them on medium flame for 5 minutes.
- Now it's time to add the other vegetables, excluding the spinach and Radish leaves.
- Cover the pan and let the veggies cook until they become tender and soft.
- Sprinkle in Turmeric Powder, Chilli Powder, Panch Phoron Powder, sugar, and salt. Give it a good sauté for about 5 minutes.
- Finally, introduce the chopped spinach and Radish leaves to the mix, ensuring they blend well with the rest of the veggies.
- Cover the pan again and let it cook on low flame for another 8-10 minutes. This allows the vegetables to release their moisture and become even more tender.
- Don't forget to add the fried Bori in between for that extra touch of flavor and texture.
- Once done, remove the heavenly mix-veg, or Bengali Palong Shaker Ghonto, from the flame and serve it piping hot with Khichuri or Steamed Rice and Dal.
Notes
- Sugar is optional however it balances the flavors.
- You have the option to substitute any other oil in place of Mustard oil, but the strong taste of mustard oil adds more flavor to ghonto.
- Including radish leaves is not mandatory, but they provide a wonderful taste to the dish. If you don't like radish, you can omit them.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 65g
- Calories: 213
- Sugar: 5.3g
- Sodium: 294mg
- Fat: 9.1g
- Saturated Fat: 1.1g
- Carbohydrates: 28.6g
- Fiber: 10g
- Protein: 7.1g
- Cholesterol: 0mg
Bengali No onion no garlic recipes
- Lau Shaker Chorchori (also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Tell-a-tale of Luchi Sada Aloo Chorchori Breakfast | Sada Aloo Chorchori Recipe
- Mochar Ghonto Narkel ar Bhaja Bori diye (also known as Bengali Banana Blossom Curry)
- Kochu Shak er Ghonto (also known as Taro Leaf Mishmash)
- Phulkopir Singara | Kolkata style Fulkopir Shingara Recipe
- Begun Basanti (also known as Bengali Begun Bashonti)
- Aloo Phulkopir Dalna | Phulkopi Aloor Dalna
- Paneer er Dalna | Niramish Paneer Er Torkari
- Papor er Dalna (also known as Bengali Papad Curry)
- Chanar Dalna (also known as Bengali Cottage Cheese and Potato Curry)
Related Recipes
Have you tried the Bengali Palong Shak er Ghonto recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Palong Shager Ghonto Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Keith Hainge says
Excellent. I made this as per recipe apart from 2 tweaks. Firstly , my wife is not so keen on mooli although I would liked to have used it as it would be more authentic - I substituted cauliflower. Secondly, I have only once been able to buy bori where I live & although I could wait & get it elsewhere , I was keen to cook this meal tonight so I mixed spices , soaked masoor dal , onion , garlic & fresh coriander & blended to a paste from which I formed bori sized balls which I baked in the oven until crisp.
Delicious meal served with basmati rice & coconut yoghurt - totally vegan , too.
Debjani says
Glad that the recipe worked.
Debjani says
Cauliflower for sure, works great.