Bengali Spinach

Bengali Spinach

Bengali Spinach

4-5 persons

Time to make:
Not Available

Calories per Servings:
Not Available


2 pkg frozen spinach, thawed
1″ cube ginger, finely diced
3 shukhno lonka/dry red chilli
4 medium large potatoes
kasoori methi, dried fenugreek leaves
mouri/saunf/fennel seeds
dash of hing/ssafoetida
alt to taste


Cut the potatoes into small pieces, and then either lightly boil them or
microwave them for about 8 min. Heat oil, preferably in a wok or kadai
Add ginger, hing, and fennel seeds. Add the spinach, and fry on a high
flame. After about 5 min of frying, add salt, the dried chillies, and
the potatoes
Mix evenly, and add the kasoori methi, then fry for a few minutes. Add a
little water if you so desire. Serve hot.

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