Spinach Recipe - Palang Shaager Chorchori

Do you like leafy vegetables? If yes, then you must also be aware of the health benefits of these vegetables. Popularly known as Saag among Indians, the leafy vegetable dishes are cooked in different styles in different parts of India. This post will share a very classic and traditional Bengali vegetarian spinach recipe called Palang Shaager Chorchori. In Bengali household, spinach, Malabar spinach (pui shaak), cauliflower greens, mustard leaves, pumpkin leaves etc are usually used to prepare delicious saag dishes. These dishes are usually served with plain/steamed rice along with chana or masoor dal.

How to make a good spinach recipe or Chorchori

A good chorchori is where all the vegetables used are in the same quantity and size, and green vegetables should be a star ingredient.

Though it sounds easy to make chorchori but to make a good one you need to know some tips and tricks.

• Sizing and cutting vegetables is an important part of making a good chorchori. Chopping the vegetables uniformly does not only enhance the taste of this recipe but also reduces the cooking time.
• This recipe needs little extra oil to cook compared to other mixed veg recipes.
• Try to use fresh vegetables and avoid frozen, freeze-dried or old vegetables.
• Do not use water to cook the chorchori.

Palang Shaager Chorchori Recipe

Photo ©The Blissful Aura

A stir fry kind of dish with palak and other vegetables.

• 200 gm Coarse Chopped Spinach
• 100 gm Diced Cauliflower
• 1 Diced Potato
• 150 gm Diced Pumpkin
• 100 gm Diced Brinjal
• 100 gm Diced Carrot
• 100 gm Diced Radish
• 1 Diced Beetroot
• 1 Bay Leaf
• 1 tsp Panch Phoron
• 2 Green Chilli
• 1/2 tsp Salt
• 1/2 tsp Turmeric

1. Add musturd or vegetable oil in a pan then saute bay leaves and panch phoron until brown and fragrant.

2. Add potatoes and saute for 5 minutes on medium flame.

3. Add all vegetables and green chilli except beetroot and spinach and stir for a minute.

4. Add beetroot and then add turmuric and salt, mix them well.

5. Cover and cook for 5 minute.

6. Add spinach and mix them thoroughly.

7. Cover and cook for another 5 minutes.

8. Keep stirring in between until the excess water is gone.

9. Serve this side dish with steamed rice along with moong or masoor daal.

Want to read more about some staple Bengali dishes

• Cauliflower stem recipe
• Sarso bata maach fry recipe
• Dried yellow peas recipe