Palong shaak recipe | Begun diye palong shaak | Bengali palak saag recipe

Palong shaak recipe is a Bengali delicacy and it is known by many other names as well. It is also called palong shak recipe, Bengali palak, palong shak recipe Bengali, palong shaak bhaja, palong shaak ghonto and many more. It is prepared in multiple ways and Begun diye palong shaak is one of them.

Bengali palak shaag recipe is also prepared with daaler bori, chingri mach, garlic cloves and in many more varieties. Begun diye palong shaak is a no onion no garlic recipe which makes it a perfect side for vegetarian days. As I have already mentioned in few of my previous posts, for Bengali’s onion and garlic are prohibited during vegetarian days.

Shaak recipe has always been playing vital role in Bengali cuisine since ages. Bengalis always initiate their meal with either shaak or teto, I mean bitter gourd recipes like Bengali Style Aloo Korola Bhaja. In a traditional Bengali food thali, you will either get one of them or sometimes both to start your meal.

In fact, Bengali shaak recipes are an inimitable part of Bengali culinary. Our old ancestors believed that wasting shaak-bhaat (Leafy vegetables & rice) drags bad luck to the person. Shaak or leafy vegetables were the cheapest vegetables at that time and poor people used to consume their whole meal with that single shaak recipe. So, our ancestors always taught us not to waste shaag.

Begun diye palong shaak is a very simple and easy recipe which is perfect for a novice. The difficulty level of preparing this palong shaak recipe is very low. It requires very few and easily available ingredients to get prepared. It gets cooked very quickly without investing much time. The most time consuming but easy part of the recipe is to clean and chop the spinach leaves.

Bengali palak shaag recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. But before directly jumping into the recipe, let me share few interesting things about the hero ingredient of the recipe ‘Spinach’.

Health benefits of Spinach

How to make begun diye palong shaak?

To prepare the begun diye palong shaak, I have first washed the palak or spinach in running water and finely chopped them. Then I have cut the brinjal into large pieces for the palong shaak bhaja. It enhances both the texture and taste of the dish.

For preparing the palong shaak recipe, after all the preparations are complete, I have added oil in a pan and tempered nigella seeds in it.

Then I added the brinjal chunks and cooked them with salt and turmeric powder until it was almost 60% done. After this, I added the chopped spinach and cooked it with the brinjal pieces. If you cook the brinjal completely before adding the spinach, then it will get mushy at the end.

When the spinach released moisture, I have added a pair of green chillies into it. Green chillies give a refreshing flavour and heaty touch to the dish. Cook the bengali palak recipe until the water of spinach evaporates and it starts releasing oil.

Ingredients:

• 300 Grams or 1 bunch of Spinach, chopped
• 1 Brinjal, cut into large pieces
• 2 green Chillies
• ½ teaspoon Nigella seeds (Kalonji)
• ½ teaspoon Turmeric powder
• Salt to taste
• Oil for cooking

1. First wash the spinach thoroughly under the running water and strain the excess water. Finely chop the spinach and keep them aside.
2. Cut the brinjal into large pieces and soak them in water or else the colour will turn dark due to the contact in air.
3. Put a pan on flame and allow it to become completely dry.
4. Add Oil into the pan and wait until the Oil is hot.
5. Add Nigella seeds into the pan and allow them to crackle.
6. Put the flame in low and add the brinjal chunks into the pan. Give a nice stir.
7. Add salt, turmeric powder into the pan and mix it nicely.
8. Cook it in medium flame for 5-6 minutes. Stir in between.
9. Add chopped spinach into the pan and give a nice mix.
10. Put on the lid of the pan and cook it in low flame for another 3-4 minutes.
11. Add green chillies into the pan and give a stir.
12. Check the brinjal pieces whether they are cooked or not. If not put on the lid and cook it low flame for another few more minutes.
13. Then put the flame in high and evaporate the excess moisture. Stir in regular intervals or it will stick to the bottom.
14. Then put the flame in medium and cook until the spinach starts releasing oil. Stir in between.
15. Switch off the flame and put the pan down.

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