Palak Saag or Spinach (more refined) has always been a favourite irrespective of Vegan, Non-Vegetarians and Vegetarians … Either its used as Salads in some countries whereas in Asian countries its cooked with Daal or soupy food. One special way its prepared by all Bengali mums is the preparation of Palak as a Torkari (Sabji).
- Spinach (Palak) – 1kg
- Potato (Alu) – 2 pieces
- Brinjal (Begun/Aubergine/Eggplant) – 1/2
- Green Chilli (Sobuj Lonka) – 2 pieces (small)
- Garlic cloves – 3 pieces
- Cumin Seeds (Jeera) – ½ tbsp
- Turmeric Powder(Haldi/Holud) – ½ tbsp
- Salt (noon) – taste wise
- Add-ons – Bewli daal er Bori (Urud Daal/vadi)
- Mustard Oil (Soser Tel) – 4 tbsp
*** To convert the cooking measurements of the ingredients, click here.
Pre Cooking Preparation
- Chop the spinach leaves – no fineness required as this boils off easily
- Cut the brinjal and potatoes into small dice(square) shape
- Chop the green chilly into small pieces and finely cut the garlic into thin slices
- Soak the chopped spinach into lukewarm water with a pinch of salt and turmeric powder. Mum says that the salt lets the sand particles in the spinach settle down and the turmeric powder helps in destroying the bacteria and other leafy insects if any in the spinach leaves.
- Wash the spinach for a while and keep aside in a strainer/seive
- What we Bengalis love is food cooked in Mustard oil, it gives a refreshing tinge. Pour the oil into a pan or kadai
- Add the vadi/bori to it and fry. Remove them in a plate once they get the caramel color
- Now add a little cumin seeds, the chopped garlic followed by the chopped brinjal and potatoes. Fry for a while around 5 to 7 mins
- Add a little tumeric powder and salt initially. Let it cook for 2 mins.
- Add the washed spinach and add little more salt, stir it and then cover it. Let it steam cook for a while.
- After 10 to 15 minutes again stir it. Add the vadis and now let it cook till the water dries out. Make sure you leave a little gravy.
Your Palak Saag er Torkari is ready. Have fun!
To savor the taste of Palak saag er tarkari have it with plain white rice or steamed rice.