Palong Shaker Ghonto (Spinach Ghonto)
Palong Shaker Ghonto is a traditional Bengali dish that features a medley of spinach (palong shak) and other vegetables cooked together with spices.
Ingredients
- 500 grams Spinach (chopped and washed properly)
- 200 grams Flat green beans (cut and washed properly)
- 2 pieces Potatoes (cut into cubes and washed properly)
- 2 pieces Radishes (cut longitudinally and washed properly)
- 2 pieces Eggplants (cut intro small cubes and washed properly)
- 0.5 tablespoon Panchforon
- 2 pieces Dry red chillies
- 1.5 pieces Turmeric powder
- 0.5 tablespoon Coriander powder
- 0.5 tablespoon Cumin powder
- 1 tablespoon Colour Red Chili Powder
- 1 tablespoon Ginger paste
- 8 pieces Green Chilies
- 15 pieces Sun-dried lentil dumpling
- 3 tablespoon Mustard Oil
- Salt to taste
Instructions
- Heat oil in a pan.
- Fry the lentil dumplings on a low flame till golden brown. Take them out in a bowl.
- Add eggplants, salt and turmeric powder to the oil. Give them a good stir. Sauté for a few minutes. Take them out.
- Add more oil. Add dry red chilies and panch phoron.
- After the foron (Panchforon) starts spluttering, add other vegetables.
- Sauté well. Add all the spices. Stir well. Add salt.
- Add turmeric, coriander powder, cumin powder and red chilli powder to the veggies.
- Add a little bit of water. After it comes to a boil, add more water.
- Make a thick gravy, Crush the fried dumplings and add them to the gravy.
- Add green chilies. Cover the pan with a lid.
- After a few minutes, add the spinach and some salt.
- Mix well. Cover the pan with a lid. At this point, you can add some sugar. Cover the pan with the lid. Spinach will release water and get boiled in it. You don’t need to add any water.
- Add sautéed eggplants after 5-6 minutes.
- Add some salt. Cook for a few minutes with the lid on.
- Palong Shaker Ghonto is ready and serve it with steamed rice, roti or paratha.
Video
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Notes
- I use fresh and tender spinach leaves. Avoid those bunches with yellow or wilted leaves. These mature leaves will affect the flavor and appearance of the eventual dish.
- Wash the leaves thoroughly under running water. Make sure there are no dirt or impurities. Remove the yellow leaves, if any. Pick only the fresh and green leaves from the stems and chop them. Make sure that you do not chop them finely. Typically, bite-sized pieces are recommended for easy cooking.
- If you want to add more variety and nutritional value to your Palong Shaker Ghonto, you can use other vegetables of your choice from eggplant to pumpkin, radish to ridge gourd, potatoes to cauliflower florets.
- Adjust the ratio of spices to perfection if you add more vegetables so that one does not overpower the taste and flavor of the other.
- Take time to cook this dish but do not overcook the vegetables, Pay close attention to their doneness so that the eventual dish does not turn out to be extremely mushy. The vegetables should be cooked perfectly to be tender but must retain their shape.
Nutrition Info (Estimation Only)
Nutrition Facts
Palong Shaker Ghonto (Spinach Ghonto)
Amount per Serving
Calories
186
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
1017
mg
44
%
Potassium
973
mg
28
%
Carbohydrates
16
g
5
%
Fiber
8
g
33
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
12805
IU
256
%
Vitamin C
43
mg
52
%
Calcium
167
mg
17
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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