Paleng Xaak
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.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Fry the Lentil Dumplings (Bori)
- b.Heat mustard oil in a kadai or wide pan over medium heat until it is lightly smoking.
- c.Carefully add the bori (lentil dumplings) and fry for 2-3 minutes, stirring constantly, until they turn a deep golden brown and feel light.
- d.Remove the fried bori with a slotted spoon and set them aside on a plate. Be careful not to burn them.
- 2
Step 2
- a.Prepare the Tempering (Phoron)
- b.In the same hot oil, reduce the heat to medium-low. Add the panch phoron spice mix.
- c.Allow the spices to splutter for about 30 seconds, then add the broken dried red chilies. Sauté for another 10-15 seconds until fragrant.
- 3
Step 3
- a.Sauté Aromatics and Cook Spinach
- b.Add the finely chopped garlic to the pan and sauté for about a minute until the raw smell disappears and it turns light golden.
- c.Add the chopped spinach to the pan. If it doesn't all fit at once, add it in batches, waiting for the first batch to wilt slightly before adding more.
- d.Sprinkle the turmeric powder and salt over the spinach. Mix everything well.
- e.Cover the pan and cook on medium-low heat for 5-7 minutes. The spinach will wilt completely and release its natural water. No extra water is needed.
- 4
Step 4
- a.Finish and Combine
- b.Uncover the pan. You will see a fair amount of liquid from the spinach.
- c.Increase the heat to medium-high. Add the sugar and slit green chilies. Stir well.
- d.Gently crush the fried bori in your palm or with the back of a spoon into coarse pieces and add them to the spinach.
- e.Continue to cook uncovered for another 2-4 minutes, stirring occasionally, until most of the excess water has evaporated. The final dish should be moist but not watery.
- f.Turn off the heat and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic taste, use mustard oil and do not substitute it. Heat it until it's slightly smoking to mellow its pungency.
- 2Wash the spinach thoroughly in multiple changes of water to remove all grit before chopping.
- 3Do not overcook the spinach. It should be tender but still retain a vibrant green color.
- 4The pinch of sugar is a key element in Bengali cooking; it balances the slight bitterness of the greens and the pungency of the mustard.
- 5Crush the bori just before adding to retain maximum crunch. You can leave them in larger pieces for more texture.
Adapt it for your goals.
With Vegetables
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.
With Shrimp (Chingri)With Shrimp (Chingri)
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.
No BoriNo Bori
If you cannot find bori, the dish can be made without it. It will lack the characteristic crunch but will still be delicious.
Why this is on our healthy list.
Rich in Iron
Spinach is an excellent source of plant-based iron, which is crucial for producing red blood cells and preventing anemia.
Boosts Immunity
High in Vitamin C, Vitamin A, and other antioxidants, spinach helps strengthen the immune system and protect the body from infections.
Aids Digestion
The high fiber content in spinach promotes healthy digestion, prevents constipation, and supports a healthy gut microbiome.
Supports Bone Health
Spinach is a great source of Vitamin K, which plays a vital role in bone health by helping the body absorb calcium.
Frequently asked questions
One serving of Paleng Xaak (about 1/2 cup) contains approximately 150 calories, primarily from the mustard oil and lentil dumplings.