Palong Shaker Ghonto
A traditional Bengali spinach and mixed vegetable medley slow-cooked with aromatic roasted spices.
👩🍳 Process
Dry roast panch phoron, shahi jeera, and whole coriander seeds in a pan until fragrant, then grind into a fine powder. ▶ 1:22
Heat mustard oil in a wok and temper with panch phoron and dry red chilies. ▶ 2:23
Add the cubed potatoes and fry them until they get a light golden color. ▶ 3:20
Add the sweet potato and flat beans to the pan, sautéing them together with the potatoes. ▶ 3:38
Incorporate the soaked moong dal, salt, and turmeric powder, then fry everything together for a couple of minutes. ▶ 3:59
Add the pumpkin and eggplant cubes and mix thoroughly with the rest of the ingredients. ▶ 5:12
Layer the chopped spinach on top, cover with a lid, and let it steam to wilt. ▶ 5:43 3 min · medium-low
Remove the lid and stir well to mix the wilted spinach with the other vegetables and dal. ▶ 6:43
Add sugar, slit green chilies, and water. Cover and cook until all vegetables and the dal are fully tender. ▶ 7:03 6 min
Uncover, sprinkle the prepared roasted spice mix on top, stir well, cover, and turn off the heat. Let it rest for 5 minutes before serving. ▶ 8:14 5 min
