Palong shak-er dalna(bengali spinch, peas & potato curry)

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2

Spinach :

Potato(medium) : 2 (cut into small cubes)

Green peas(fresh or frozen) : 1/3 cup (optional, only if available)

Onion : 1(medium)

Garlic cloves : 2(grated)

Ginger : 1" piece(finely chopped)

Green chilli : 2(finely chopped)

Dry red chilli : 1

Turmeric powder : 1 teaspoon.

Chilli powder : 1 teaspoon.(optional)

Black Cumin seed(kalonji) : 1 teaspoon.

salt to taste

Oil : 1 tablespoon.


  • Wash and chop the spinach. Then blanch it in a pan of boiling water with a pinch of salt for about 3-4 minutes. Drain the spinach and set aside.
  • When it's cool enough to handle, squeeze out as much water as possible and set aside. Heat oil in a pan.
  • Break the dry red chilli and throw in oil, add kalonji seeds, wait for 1 minute, then add sliced onion, ginger, garlic and green chillies, fry until onions turn brown.
  • Now add potato pieces, salt, turmeric and chilli powder if using. Saute for few minutes, then add enough water to make the potatoes tender.
  • When potatoes are almost done, add spinach and green peas. Cover the lid for few more minutes.
  • When water evaporates, check the seasoning, add if needed. Give it a good stir for a minute and remove from heat.


Palong Shak-er Dalna(Bengali Spinch, peas & Potato Curry), photo 1Palong Shak-er Dalna(Bengali Spinch, peas & Potato Curry), photo 2

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