Bori Diye Palong Shaak
A soulful Bengali homestyle dish with tender spinach simmered with crunchy sundried lentil dumplings. The bori soaks up the flavors while retaining its crispy edges, creating a beautiful contrast of textures with earthy spinach, mild spices, and a drizzle of mustard oil.
For 4 servings
- prep
Prep the spinach and aromatics.
1.Wash spinach thoroughly and roughly chop. Set aside.2.Slice onion thin, chop garlic fine, and slit green chilis lengthwise. - fry · ~4 min
Fry the bori until golden.
1.Heat 1 tbsp mustard oil in a kadai over medium-low heat.2.Add bori and fry gently, stirring continuously, until deep golden brown on all sides (3–4 min).3.Remove with slotted spoon and drain on paper towels.TIPKeep the heat low — bori burn fast and turn bitter. They should be crisp all the way through. - temper · ~1 min
Temper with nigella seeds and dried red chili.
1.Add remaining 1 tbsp mustard oil to the same kadai and raise heat to medium.2.Add nigella seeds and dried red chili; let them sizzle for 20–30 seconds until fragrant. - saute · ~5 min
Cook the onion, garlic, and green chili.
1.Add sliced onion and fry until soft and translucent (3–4 min).2.Add chopped garlic and slit green chilis; sauté until garlic is fragrant (1 min).3.Sprinkle turmeric powder and stir through. - saute · ~6 min
Wilt the spinach with salt and sugar.
1.Add the chopped spinach in batches and stir well.2.Add salt and sugar; cook on medium-high heat until the spinach releases its water and wilts completely (5–6 min).3.Keep stirring — the spinach should cook in its own moisture without adding water.4.Cook until most of the water evaporates and the shaak is soft but not watery. - mix · ~3 min
Add the fried bori and finish.
1.Gently fold in the fried bori until evenly distributed.2.Cover and cook on low heat for 2–3 minutes so the bori absorbs some moisture but retains some crunch.3.Remove dried red chili before serving. - serve
Serve hot with steamed rice.
Drizzle a few drops of raw mustard oil on top just before serving for an authentic Bengali finish.
TIPThis dish tastes even better after resting 10 minutes — the bori soaks up flavor from the shaak.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Fry the bori on low heat to prevent burning; they turn bitter if overdone.
- 2Choose mature spinach (not baby spinach) — it holds up better during cooking and gives earthier flavor.
- 3Press the fried bori gently with a spoon after adding to the shaak to help them absorb flavor without disintegrating.
- 4Cook the spinach only in its own released water — adding extra water makes the dish watery and dulls the taste.
- 5Let the dish rest for 10 minutes before serving so the bori soak up the spiced juices while keeping a slight bite.
- 6Use fresh mustard oil for the finish — old or stale oil loses its pungent kick and aroma.
Adapt it for your goals.
Oil-free
Omit the initial bori fry and instead toast them in a dry pan until golden. Use a nonstick pan for the shaak with minimal water. This reduces oil while keeping the texture.
high proteinHigh-protein
Add 200g of cubed paneer or pan-fried tofu along with the bori for an extra boost of protein and a creamy contrast to the crisp dumplings.
veganVegan
This dish is naturally vegan. Just ensure your bori is made without any dairy-based binding (traditional bori is pure lentil). Replace mustard oil with any neutral oil if desired.
jainJain
Skip the garlic and onion. Use asafoetida (hing) along with the nigella seeds in the tempering to replicate the savory depth. Use oil instead of ghee.
spicierSpicier
Add 1/2 tsp red chili powder along with the turmeric, and use 3-4 green chilis instead of 2 for a fiery version that cuts through the earthy spinach.
Why this is on our healthy list.
Rich in Iron and Folate
Spinach is a powerhouse of plant-based iron and folate, supporting healthy red blood cells and energy levels.
High in Plant-Based Protein
The sundried lentil dumplings (bori) add a concentrated dose of lentil protein, making this side dish more satiating.
Good Source of Dietary Fiber
Both spinach and the lentils in bori provide fiber that aids digestion and promotes gut health.
Low in Calories, High in Nutrients
With minimal oil and no heavy cream, this dish delivers vitamins A, C, and K from spinach without excess calories.
Frequently asked questions
Yes, but thaw and squeeze out excess water before cooking — frozen spinach holds more water and can make the dish watery if not drained.
