Shak Vorta is one of my favorite traditional Bengali dishes that turns ordinary dish to something exceptional. This dish is made with spinach, chickpea greens, green chilies and garlic. The greens are cooked down until they become a rustic mash. Then they are sautéed in mustard oil. The garlic gives it a lovely scent and the chilies give it a mild heat.
Good to Know:
- Saag Ghota is an extremely popular and healthy food in Bengali cuisine.
- It uses lots of leafy vegetables such as spinach. It can also be made using other leafy veggies such as mustard and chickpea greens.
- It is savory and earthy taste.
- It goes really well with rice, roti and paratha.
- This can be cooked in only 30 mins. It takes 15 mins to prepare and then it is just cooking time.
- Some variations to Shak Vorta would be Aloo Bharta, Baingan Bharta, Mashed Cauliflower and Peas.
The Ingredients:
- Spinach: 1 bundle (cleaned and chopped)
- Chickpea greens: 1 bundle (cleaned and chopped)
- Garlic: 2 pieces (grated finely)
- Green chilies: 5 to 6 pieces
- Salt: 1 tsp
- Mustard oil: 5 tbsp
- Water – 250 ml (approximately)
How to Make Shak Vorta (Step by Step Images)?
1. Place a wok on a gas stove and let it heat up. Once hot, add approximately 250 ml of water. Cover the wok with a lid.
2. When the water starts to boil, add the spinach, chickpea greens and green chilies.
(Pro tip: Adjust the number of green chilies according to your preferred level of spiciness. Note that these greens are typically enjoyed with a bit of spiciness.)
Cover the lid and let them cook for 2 minutes.
3. Stir all the ingredients once and add ½ tsp of salt.
(Pro tip: Avoid adding too much salt as the greens will reduce in volume when cooked and it will taste salty. The salt is added to help soften the greens.)
Cover it again with the lid.
4. Open the lid and stir it again to check if it has boiled properly.
(Pro tip: If desired, you can add masoor dal or red lentils to this dish when cooking with only spinach or any other greens apart from chickpea greens. It adds great taste. You can also add rice flour to thicken the paste, if desired.)
Cover it with the lid again. As the water reduces, the greens will become soft and mushy.
5. Once again, open the lid and check if there is a little bit of water remaining in the wok. Use a smasher to gently mash the greens. Keep the gas flame low to medium. You can also use a steel bowl to mash them.
6. The mashed greens should not be completely dry; they should have some water content so that when sautéed in oil, they turn out perfectly.
7. Heat another wok on the gas stove and add 2.5 tbsp of mustard oil to sauté the mashed greens.
8. When the oil is hot, add the grated garlic and sauté it lightly for 2 to 3 seconds.
9. Once the garlic turns slightly red, add the mashed greens and increase the flame. Stir all the ingredients until the water is completely reduced. Stir it for 5 minutes.
10. At this point, add ½ tsp of salt again and mix it well with the mashed greens.
11. The mashed greens are almost ready. You’ll notice that they have turned into a smooth, mushy paste.
12. Transfer Shak vorta to a bowl and garnish with a green chili and a slice of lemon.
Variations You Will Love
- Sometimes I add in a little boiled potato, mashed very nicely, to make it heartier.
- Occasionally, I add some fresh grated coconut through to give it an additional sweetness.
- When I want it to be a bit bitter in taste, I add in a few soft fenugreek leaves.
Shak Vorta Recipe Pro Tips for Mistakes
- Why do my greens stick on the bottom when cooking in step 10?
- Cook on a low flame and stir occasionally. Also, splash a bit of water at the beginning.
- What do I do if my garlic is turning dark too quickly during step 8?
- Take your wok off of the heat for a short amount of time. Garlic can burn quickly, so I like to add the greens when it is still pale.
- Can I use the stems from my spinach and chickpea greens?
- Any thick stems should be removed, but if they are tender, then they can be added.
- Why do I still have chunks of leaves in my mash?
- Cook your greens for a little longer in step 4 so that they become softer.
- My greens are too dry. What do I do?
- Add a little water and cook with the lid on for a short amount of time in step 6.
- How do I prevent the garlic from overpowering the greens?
- Use finely grated garlic and cook for just 2 to 3 seconds.
Recipe Card:
Shak Vorta (Saag Ghota, Mashed Greens)
Ingredients
- Spinach: 1 bundle cleaned and chopped
- Chickpea greens: 1 bundle cleaned and chopped
- Garlic: 2 pieces grated finely
- Green chilies: 5 to 6 pieces
- Salt: 1 tsp
- Mustard oil: 2.5 tbsp
- Water – 250 ml approximately
Instructions
- Place a wok on a gas stove and let it heat up. Once hot, add approximately 250 ml of water. Cover the wok with a lid.
- When the water starts to boil, add the spinach, chickpea greens and green chilies. (Pro tip: Adjust the number of green chilies according to your preferred level of spiciness. Note that these greens are typically enjoyed with a bit of spiciness.)
- Cover the lid and let them cook for 2 minutes.
- Stir all the ingredients once and add ½ tsp of salt. (Pro tip: Avoid adding too much salt, as the greens will reduce in volume when cooked and it will taste salty. The salt is added to help soften the greens.)
- Cover it again with the lid.
- Open the lid and stir it again to check if it has boiled properly. (Pro tip: If desired, you can add masoor dal or red lentils to this dish when cooking with only spinach or any other greens apart from chickpea greens. It adds great taste. You can also add rice flour to thicken the paste, if desired.)
- Cover it with the lid again. As the water reduces, the greens will become soft and mushy.
- Once again, open the lid and check if there is a little bit of water remaining in the wok. Use a smasher to gently mash the greens. Keep the gas flame low to medium. You can also use a steel bowl to mash them.
- The mashed greens should not be completely dry; they should have some water content so that when sautéed in oil, they turn out perfectly.
- Heat another wok on the gas stove and add 2.5 tbsp of mustard oil to sauté the mashed greens.
- When the oil is hot, add the grated garlic and sauté it lightly for 2 to 3 seconds.
- Once the garlic turns slightly red, add the mashed greens and increase the flame. Stir all the ingredients until the water is completely reduced. Stir it for 5 minutes.
- At this point, add ½ tsp of salt again and mix it well with the mashed greens.
- The mashed greens are almost ready. You’ll notice that they have turned into a smooth, mushy paste.
- Transfer Shak Vorta to a bowl and garnish with a green chili and a slice of lemon.
