Posto diye palong shak bhaja:

2 servings
10 min
15 min
Weekend afternoons in my maternal home, always meant a serving of hot Mushur Daal(stewed red lentils) and Palong Shak-er Bhaja. Sauteed Spinach was usually the first dish, with which we began the elaborate weekend lunches. Now that my brother and I were too fond of it, when were both very young, but it was a taste which grew on us. Till the point now, when I seriously crave for it on certain days. As a small kid,my brother used to be very excited, when he mixed in the sauteed spinach with his steamed rice,


Number of serving: 2

Baby Spinach:

Chopped: 300gms

Dried Red Chilies: 2-3

Minced Garlic: 1 tbsp

Shorsher Tel(Mustard Oil): 3-4 tbsp

Salt: to taste

Poppy seeds: 4-5 tbsp

Panch phoron: A pinch


  • Wash the poppy seeds very well,and soak them in water for around an hour.

    Drain away the water from the washed spinach

    Add the oil to a pan and wait for it heat up a bit. Do not let it smoke. Add in the panch phoron in the hot oil. Break the dried red chilies in two and toss them into the pan.
  • Once the spices start crackling, add in the minced garlic. Fry it a bit, but do not let the garlic get burnt. Garlic has a tendency to get burnt very fast, and there is nothing worse than burnt garlic in any dish
  • Once you can smell the aroma of garlic from the pan, start adding in the spinach.season it with salt. Toss it around, and make sure all the spinach is coated well with the oil in the pan.
  • Cook for around 5-7 minutes till you see that the spinach has wilted totally.
  • Do a taste test. If the spinach tastes cooked, then turn off the heat. Drain the poppy seeds, and add them, and mix well. The poppy seeds add a nice crunch to the dish and lend to the overall taste very well. Its all about a little bit of decadence in the first course itself.
  • Its perfect with some steamed Basmati rice and Mushur daal !! Its a very simple dish, with minimal prep work and minimal ingredients, but packs in a punch big time.
  • Bon Appetit !!!

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