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A classic Bengali comfort food, this simple spinach stir-fry gets its unique flavor from mustard oil and panch phoron. Crushed lentil dumplings (bori) add a delightful crunch. It's a quick, healthy, and delicious side dish.
Fry the Lentil Dumplings (Bori)
Prepare the Tempering (Phoron)
Sauté Aromatics and Cook Spinach
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A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
A classic Bengali comfort food, this simple spinach stir-fry gets its unique flavor from mustard oil and panch phoron. Crushed lentil dumplings (bori) add a delightful crunch. It's a quick, healthy, and delicious side dish.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 177.12 calories per serving with 5.86g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Finish and Combine
Add 1/2 cup of diced pumpkin (kumro) or potato (aloo) after the tempering. Sauté for a few minutes, then cover and cook until tender before adding the spinach.
For a non-vegetarian version, add 100g of small, cleaned shrimp after sautéing the garlic. Cook until the shrimp turn pink, then proceed with adding the spinach.
If you cannot find bori, the dish can be made without it. It will lack the characteristic crunch but will still be delicious.
Spinach is an excellent source of plant-based iron, which is crucial for producing red blood cells and preventing anemia.
High in Vitamin C, Vitamin A, and other antioxidants, spinach helps strengthen the immune system and protect the body from infections.
The high fiber content in spinach promotes healthy digestion, prevents constipation, and supports a healthy gut microbiome.
Spinach is a great source of Vitamin K, which plays a vital role in bone health by helping the body absorb calcium.
One serving of Paleng Xaak (about 1/2 cup) contains approximately 150 calories, primarily from the mustard oil and lentil dumplings.
Yes, it is a very healthy dish. Spinach is packed with iron, vitamins, and fiber. Mustard oil has beneficial fatty acids. It's a nutritious way to include greens in your diet.
Panch Phoron is a whole spice blend originating from the Indian subcontinent, used especially in Bengali cuisine. It typically consists of fenugreek seed, nigella seed, cumin seed, black mustard seed, and fennel seed in equal parts.
You can, but it will significantly change the flavor of the dish. The pungent, sharp taste of mustard oil is characteristic of Bengali cooking and is highly recommended for authenticity.
While bori is unique, you can achieve a similar crunch by topping the finished dish with some roasted peanuts or fried moong dal papad pieces. However, for the authentic taste, bori is best.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The bori will soften upon refrigeration. Reheat gently in a pan or microwave before serving.