Palong Shaker Ghonto | Bengali Spinach Sabji | Palong Shag er Ghanto

%Palong Shaker Ghonto recipe Debjanir Rannaghar

Palong Shaker Ghonto | Bengali Spinach Sabji | Palong Shag er Ghanto

Palong Shaker Ghonto (Bengali Spinach Sabji or Palong Shag er Ghanto) 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.

5 from 3 votes

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Course: Side Dish

Cuisine: Bengali

Keyword: bengali spinach recipe, Debjanir Rannaghar, palong shag er ghonto recipe, palong shager ghonto recipe, palong shaker ghonto recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 213kcal

Author: Debjani Chatterjee Alam

Cost: Rs 100

Ingredients

Veggies

500 g Spinach / Palong Shak / Palak Saag
2 Potato big
1 Eggplant big
1 Radish
3 Radish Leaf optional
100 g Pumpkin

Tempering

1 teaspoon Panch Phoron Bengali Five Spices
4 Dry Red Chili

Spices and others

1 teaspoon Panch Phoron Powder
1 teaspoon Red chili powder
1 teaspoon Turmeric Powder
1 teaspoon Sugar optional
1 teaspoon Salt or to taste
15 Bori Sun-dried lentil dumplings
3 tablespoon Mustard Oil

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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

Recipe Tips

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.

Nutrition