Traditional Bengali Palong Shaker Ghonto is one of the best Bengali vegetarian dishes using seasonal and locally available winter vegetables. This palong shaker ghonto is a Bengali-style mixed vegetable recipe using season’s fresh Spinach (Palong shak), Aubergines (Begun), Radish (Mulo) and Potato (Alu). Some prefer using Sweet Potato instead of Potato, however, I have used regular potatoes here.
Like many other classic Bengali vegetarian dishes, this palong shak recipe (spinach recipe) is highly nutritious and a perfect side dish with gorom bhaat (hot parboiled rice).
Palong Shaker Ghonto Recipe Ingredients
- 500 gms Spinach Leaves (Palong Shak) – with stalks
- 2 Potatoes – Medium, diced lengthwise
- 1 Radish (Mulo) – cut into 3inches long pieces
- 1 Aubergine/Brinjal (Begun) – cut into 3 inches long pieces
- 1 tsp Cumin Seeds
- 1 tbsp Urad Daal or White Lentil or Biulir Dal – you can also use Kolai Dal er Bori here
- Salt to Taste
- 1 tbsp Sugar
- 1 Bay Leaf
- 2 tbsp Mustard Oil
- 1 tbsp Ghee
Palong Shaak er Ghonto recipe instructions
- Start by prepping the vegetables. Wash the palong shaak or spinach thoroughly so that there is no dirt sticking to the leaves. Wash the rest of the vegetables as well
- Cut potato, eggplant, and radish into 3 inches in length and around 1 inch in thickness. Roughly chop the Spinach leaves along with the stalks.
- Take the pressure cooker and heat some mustard oil in it. If you are using Kolai Dal er Bori then, drop the bori first and give them a quick fry till they turn golden, and then take them out. Add some more oil as bori absorbs oil during frying.
- Now add the dry bay leaf, cumin seeds, and Urad Dal to the oil. Allow the cumin seeds to splatter as the dal gets a beautiful golden color.
- Now, add the cut veggies and stir them. Add salt and sugar
- Close the lid of the cooker and allow it to whistle 2-3 times on high flame and then turn off the heat.
- Once the cooker cools down, open the lid. If there is excess liquid, turn the gas on and stir till the liquid evaporates.
- Before serving drizzle some ghee or clarified butter on the top.
This along shak recipe is also one of the most popular authentic Bengali recipes that are often made every day in a huge quantity as it feeds the entire family on a very low budget. Ingredients used here are seasonal, cheap, and easily available.
As in the case of most of the Bengali vegetarian dishes without onion and garlic, the magic often lies in the phoron and the freshness of the ingredients. In this recipe, I have used Jeere (Cumin seeds) for tempering the oil and some Kolai Dal (White Urad Dal) to replace Bori (dried lentil fritters). This is a neat cheat method that I learned from my mother!
Plus it’s a Pressure Cooker recipe, which means this niramish ghonto is a one-pot recipe and comes together in absolutely no time.
Unlike popular opinion, Bengali cuisine is not just about meat, fish or eggs. It might surprise you to see the range of traditional Bengali vegetarian dishes in our kitty. For everyday cooking, our focus usually lies on seasonal vegetables. We prefer having vegetarian side dishes that provide a healthy dose of vitamins, minerals, dietary fibres alongwith plant-based goodness.
More Bengali Veg Recipes for Summer
- Aloo Potol er Chorchori | Bengali Parwal Sabji
- Potol er Khosa Bata Recipe
- Bengali Jhinge Aloo Posto Recipe | Turai ki Sabji
- Anaj Diye Jhaler Jhol | Bengali Mix-Vegetable Curry Recipe
- Niramish Kanchkolar Kofta Curry Recipe
- Kanchkolar Khosa Bata Recipe
- Narkel Kumri – Narkol Chal Kumro Ghonto Recipe
- Niramish Mochar Ghonto Recipe | Bengali Banana Blossom Curry
More Bengali Vegetarian Dishes for Winter
- Mushroom Jhal Deva | Bengali Mushroom Curry Recipe
- Begun Pora | Indian-style Roasted Eggplant Dip
- Beguner Birinchi | Bengali Eggplant Curry recipe
- Shukto Recipe | Bengali Mix-Vegetable
- Koraishutir Kochuri Recipe | Bengali Style Peas Kachori
- Kumro Chechki or Bengali Pumpkin Stir-Fry Recipe
- Kumro Bhaate | Bengali Mashed Pumpkin Recipe
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This Palong Shaker Ghonto is one of the most popular and best Bengali vegetarian dishes for winter. It is a mix vegetable recipe using season's fresh Spinach (Palong shak), Aubergines (Begun), Radish (Mulo) and Potato (Alu). Some prefer using Sweet Potato instead of Potato, however, I have used regular potatoes here.
- 500 gms Spinach Leaves with stalks
- 2 Potatoes Medium
- 1 Radish (Mulo)
- 1 Aubergine/Brinjal (Begun)
- 1 tsp Cumin Seeds
- 1 tbsp Urad Daal or White Lentil or Biulir Dal
- Salt to Taste
- 1 tbsp Sugar
- 1 Bay Leaf
- 2 tbsp Mustard Oil
- 1 tbsp Ghee or Clarified Butter Omit if Vegan
Cut the vegetables in 3 inches length and around 1 inch thickness. Roughly chop the Spinach leaves and its stalks.
Take the pressure cooker and heat some oil in it.
Temper it with dry Bay leaf, cumin seeds and Urad Dal. Allow the cumin seeds to splatter.
Now, add the veggies and give it a stir.
Season with salt and sugar.
Close the lid of the cooker and allow it to whistle once on high flame, then turn off the heat.
Once the cooker cools down, open the lid. If there is excess liquid, turn the gas on and stir till the liquid evaporates.
Before serving drizzle some ghee or clarified butter on the top.
Recipe Video
This post was first published on December 13, 2019, and later republished on April 27, 2024, with a more elaborate description of the recipe.
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