Spinach Curry with Mixed Vegies
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Fresh spinach leaves – 4 bunches
  • Aubergine – 2 small
  • Radish – 2 small
  • Mangetout – 7 to 8
  • Potato – 1 medium
  • Carrot – 2 small or Pumpkin – 200 gms
  • Green chilli – 2
  • Bengali five spice (Panch Foron) – ½ tsp
  • Turmeric powder – ¼ tsp
  • Oil – 3 tbsp
  • Salt to taste
  1. Wash the spinach leaves thoroughly in running water. Chop them roughly and keep aside.
  2. Cut the aubergine into half inch cubes.
  3. Cut the radish into small pieces. First cut lengthwise through the center. Now cut thin strips across the breadth.
  4. String the mangetout and cut them into half inch strips.
  5. Cut the potato into half inch cubes.
  6. Cut the carrot/pumpkin into half inch cubes.
  7. Heat oil in a wok and saute each vegetables separately (except potato cubes) and keep aside.
  8. Now heat oil in the same wok and add the five spice and green chilli.
  9. Add the potato cubes and saute till they are lightly browned.
  10. Add the chopped spinach leaves. Spinach leaves will leave out a lot of water.
  11. Add turmeric powder and saute till the spinach is almost soft.
  12. Now add all the sauteed vegetables and stir well. If the curry turns too dry, add a splash of water.
  13. Cover and cook for 10 minutes till all the veggies mix well and cooked through.
  14. Dry up all the water and remove from heat.
  15. Serve the yummy palong shaker ghonto with plain white rice.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2013/03/palong-shaker-ghonto/