Palong Shaak Chorchori
A rustic Bengali medley where tender spinach leaves mingle with an assortment of vegetables, all cooked together slowly in a single pan. This no-water mishmash relies on gentle steam and a drizzle of mustard oil to bring out the natural sweetness of pumpkin and the earthy depth of spinach, finished with a subtle crunch of fried lentil dumplings.
For 4 servings
- prep · ~10 min
Prep all the vegetables.
1.Wash the spinach thoroughly and chop it roughly.2.Cube the pumpkin, potato, and brinjal into small, even pieces so they cook at the same rate.3.Grate the ginger and slit the green chilies.TIPKeep the spinach leaves a bit large; they will wilt down significantly during cooking. - fry · ~3 min
Fry the bori until golden.
Heat 1 tablespoon of mustard oil in a kadai. Fry the dried lentil dumplings (bori) over low heat, stirring constantly, until they turn a deep reddish-brown. Remove with a slotted spoon and set aside on a paper towel.
TIPDon't rush this step—under-fried bori will taste raw and won't have the signature crunch. - temper · ~2 min
Make the tempering with panch phoron.
1.Add the remaining 2 tablespoons of mustard oil to the same kadai and heat until it reaches its smoking point.2.Let it cool slightly, then toss in the panch phoron and dried red chilies.3.Stir for a few seconds until the spices stop popping and release their aroma.TIPSmoking the mustard oil first removes its raw pungency, leaving a sweet, nutty flavor behind. - saute · ~1 min
Bloom the ginger.
Add the grated ginger to the crackling spices and sauté for 30 seconds until fragrant and slightly golden.
- mix · ~2 min
Layer the vegetables and seasonings.
Add the cubed potato, pumpkin, and brinjal to the pan. Sprinkle with salt, turmeric powder, and sugar. Give everything a thorough mix so the spices coat the vegetables evenly.
- simmer · ~10 min
Cook the dense vegetables first.
1.Cover the pan tightly with a lid and cook on low heat for 8-10 minutes.2.Give it a gentle stir once halfway through.3.The vegetables will release their own water; do not add any extra liquid.TIPUse the widest pan you have — this ensures the steam circulates well and the veggies soften without turning mushy. - mix · ~4 min
Wilt the spinach in layers.
Pile the chopped spinach and slit green chilies on top of the half-cooked vegetables. Do not stir immediately — just close the lid again and let it wilt with the trapped steam for 3-4 minutes.
- mix · ~3 min
Finish the chorchori.
Once the spinach has completely wilted down, gently fold everything together. Crumble the fried bori over the top and mix lightly. Cook uncovered for another 2-3 minutes to evaporate any excess moisture, then turn off the heat.
- serve
Serve warm with steamed rice.
Drizzle a few drops of raw mustard oil on top for extra pungency just before serving. Pairs perfectly with plain rice and a wedge of gondhoraj lebu.
TIPA final drizzle of raw mustard oil is the chef's secret for that authentic Bengali punch.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Smoke the mustard oil until it just starts to fume, then let it cool slightly before tempering — this tames its sharpness.
- 2Cut pumpkin, potato, and eggplant into uniform 1/2-inch cubes so they cook evenly in the same time window.
- 3Don't skip the sugar — a tiny pinch balances the slight bitterness of spinach and eggplant.
- 4Resist stirring the spinach immediately after piling it on; let it steam-wilt for full tenderness.
- 5Fry the bori over low heat, stirring constantly, until deep reddish-brown for a non-raw crunch.
- 6If bori aren't available, substitute with 2 tablespoons of toasted chana dal for a similar texture.
Adapt it for your goals.
Vegan
Omit the bori or use store-bought vegan lentil dumplings — the dish is already plant-based and oil-rich.
low oilLow-oil
Reduce mustard oil to 2 tablespoons total and skip frying the bori; toast them in a dry pan instead for crunch with less fat.
high proteinHigh-protein
Add 100g of paneer cubes along with the potatoes for a protein boost that complements the earthy spinach.
jainJain
Replace potato with raw banana (cubed) and skip ginger and garlic; use only turmeric and salt for seasoning.
Why this is on our healthy list.
Rich in Iron
Spinach is packed with non-heme iron, which is better absorbed when paired with the vitamin C from fresh green chilies.
High in Dietary Fiber
Both spinach and pumpkin contribute a good amount of fiber, supporting digestion and gut health.
Loaded with Antioxidants
Mustard oil's omega-3s and turmeric's curcumin add anti-inflammatory benefits to this single-pot meal.
Low in Calories
This vegetable-heavy mishmash is naturally low in calories and high in water content, making it a light yet satisfying side dish.
Frequently asked questions
Fresh is best for texture, but if using frozen, thaw and squeeze dry first, then add in step 7 and reduce cooking time by 2 minutes.
