Palong Shaak Paalak Sabji
A medley of vegetables cooked with fresh spinach leaves. This nutritious Bengali preparation makes the most of seasonal produce.
Cooking
Heat oil in pan, to it add kalijira, and green chillies. Fry for 30 sec or until seeds start to splutter.
Add all vegetables (except palong shaag), turmeric, and salt.
Cover and cook on medium low heat till vegetables are almost cooked.
Add palong shaag, bori, and sugar.
Cook on medium heat till the shaag becomes soft and water evaporates.
The amount of gravy required depends on personal choice.
Serving Suggestions
This curry may be served hot with rice/roti and dal.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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