This kolmi shak bhaja is a Bengali stir-fried vegetable recipe made using water spinach leaves or kalmi saag, also known as kolmi shak (“কলমি শাক” ). Simple recipes like this shak bhaja, made using water spinach leaves and stalks, stir-fried with jowan or carom seeds, are popular as a side dish for light summer meals.

Niramish shak bhaja recipes like this kolmi shak bhaja are very popular in Bengali cuisine. Shaak bhaja recipes are served at the beginning of the meal as prothom paat (first serve) to add fibre to the diet. Serve it with some bhaat, dal, and seasonal chatni for a delicious traditional Bengali meal.

Kolmi Shak Bhaja Recipe - Water Spinach Stir-fry

Table of Contents

Kolmi shak bhaja recipe ingredients

Water Spinach or Kolmi Shak (Kalmi Saag): 1 bundle weighing half a kilo.
Mustard Oil: 2 tablespoons
Carom Seeds or Ajwain: 1/4 teaspoon
Salt: ½ teaspoon (or to taste)
Sugar: ½ teaspoon
Green Chili – 1 (or to taste)

Kolmi shaak bhaja recipe instructions

Step 1: Prep the kalmi shaak – Kolmi shaak is a minimum-wastage leafy vegetable. Simply remove an inch from the bottom end while keeping the leaves and the stalks. Chop everything together as they cook fast. Wash everything well 2-3 times to remove any dust or sand sticking to the leaves. Drain the water completely before chopping everything into smaller pieces.
Step 2: Heat the oil – Grab a medium-sized pan or kadai and heat mustard oil over a medium flame. Once it’s hot (you’ll see it shimmer), toss in the jowan (ajwain or carom seeds) and a green chilli. Let them sizzle for 10-15 seconds
Step 3: Cook the shaak – Add the chopped kolmi shak leaves and stalks to the pan. Sprinkle in the salt and sugar, then give everything a good stir. Sauté for 2-3 minutes until the stalks start to soften slightly. Cover the pan with a lid for faster cooking. Leafy green vegetables release a lot of moisture, so this allows cooking in their juice.
Step 4: Adjust and finish – Once the shak bhaja is well fried and reduced in quantity, check for seasoning.

Serving suggestion

This kolmi shak bhaja is traditionally served at the beginning of a meal with rice or bhat. Other side dishes would be served subsequently, such as a Bengali dal, a niramish seasonal vegetable-based dish, and/or a fish or meat dish. In the end, there is usually a chutney made with seasonal vegetables or fruit.

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Kolmi Shak Bhaja | কলমি শাক ভাজা

Priyanka

This kolmi shak bhaja is a Bengali stir-fried vegetable recipe made using water spinach leaves or kale saag, also known as kolmi shak (“কলমি শাক” ). Simple recipes like this shak bhaja, made using water spinach leaves along with the stalks, stir-fried with jowan or carom seeds, are popular as a side dish for light summer meals.

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine Bengali

Servings 4 people

Ingredients

1 kilo Water Spinach Kolmi Shak or Kalmi Saag: 1 bundle
2 tbsp Mustard Oil
½ tsp Carom Seeds or Ajwain
½ tsp Salt or to taste
½ tsp Sugar
1 Green Chili or to taste

Instructions

Step 1: Prep the kalmi shaak – Kolmi shaak is a minimum-wastage leafy vegetable. Simply remove an inch from the bottom end while keeping the leaves and the stalks. Chop everything together as they cook fast. Wash everything well 2-3 times to remove any dust or sand sticking to the leaves. Drain the water completely before chopping everything into smaller pieces.
1 kilo Water Spinach
Step 2: Heat the oil – Grab a medium-sized pan or kadai and heat mustard oil over a medium flame. Once it’s hot (you’ll see it shimmer), toss in the jowan (ajwain or carom seeds) and a green chilli. Let them sizzle for 10-15 seconds
2 tbsp Mustard Oil, ½ tsp Carom Seeds or Ajwain, 1 Green Chili
Step 3: Cook the shaak – Add the chopped kolmi shak leaves and stalks to the pan. Sprinkle in the salt and sugar, then give everything a good stir. Sauté for 2-3 minutes until the stalks start to soften slightly. Cover the pan with a lid for faster cooking. Leafy green vegetables release a lot of moisture, so this allows cooking in their juice.
½ tsp Salt, ½ tsp Sugar
Step 4: Adjust and finish – Once the shak bhaja is well fried and reduced in quantity, check for seasoning.