Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, palak mishmash curry (palong shaaker ghonto). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Palak mishmash curry (Palong shaaker ghonto) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Palak mishmash curry (Palong shaaker ghonto) is something which I have loved my whole life. They’re nice and they look fantastic.

Palong shaak'er ghonto is a kind of panchmishali torkari in that it uses an assortment of vegetables—potatoes, sweet potatoes, pumpkin, moolo (radish), sheem. Palong Shaker Ghonto is basically a Vegetarian dish prepared with various veggies that include Eggplant, Radish, Potato etc. and obviously Spinach plays the lead role! In Bengali, Ghonto stands for a semi massed mixed-Veg and it is mostly tempered with Bengali five spices which are known as Panch Phoron.

To get started with this particular recipe, we must prepare a few ingredients. You can cook palak mishmash curry (palong shaaker ghonto) using 11 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Palak mishmash curry (Palong shaaker ghonto):

1. Make ready 1 bunch Palak leaves
2. Get 7-8 flat broad beans
3. Get 1 raddish
4. Make ready 1/2 brinjal
5. Make ready 1 potato
6. Take 5-6 urad dal dumplings
7. Make ready 1/4 tsp paanch phoron
8. Get To taste salt and sugar
9. Prepare 2 tbsp mustard oil
10. Prepare 1 dry red chilli
11. Get 1/4 tsp red chilli powder

Muri Ghonto (Also known as Bengali Fish Head and Rice Mishmash) Palong Shaker Ghonto (Also known as Spinach and veggie mishmash) Macher Teler Chorchori (Also known as Fish Fat Mishmash with Potatoes and Eggplant). This Palang Shaak er Ghonto or Spinach with a medley of vegetables is cooked a little different from my Mom's. Every home has its own little tradition of cooking the exact same dish and so taste of the same dish varies from one home to other. While my Mom uses dhone-jire-ada bata, this one solely relies on Paanch Phoron and Roasted Cumin powder (Bhaja Jire Guro) to create magic.

Instructions to make Palak mishmash curry (Palong shaaker ghonto):

1. Chop and wash palak leaves thoroughly under running water to remove any dirt.Strain and set aside to discard excess water
2. Heat oil in a wok.Fry lentil dumplings and set aside.Then fry 1 cubed potato in low flame.Then fry cubed brinjals. Set aside.Now sprinkle paanch phoron and 1 dry red chilli.When they splutter,add cubed radish then broad beans and fry on low flame.When half done,add spinach salt,sugar and red chilli powder.Toss and add potatoes and cook till the water from leaves dries up.Add brinjals and lentil dumplings and serve with rice.

Palak i.e. spinach is a very healthy green with truckload of nutrition. I love palak in any shape and form, be it my mom's special palong shaker ghonto or my Italian chicken spinach pasta. But if you want to experience the strongest flavor of palak in any dish then that has to be nothing but this palak paneer. Now, that I've cleared the doubt, may I please proceed to today's dish, which is another Bengali delicacy - Palong shaker ghonto. Drain the water and keep aside. ingredients: two potatoes in cubes. red raddish in slice, chopped coridender leaves, seam in cube cut, chopped, spinach,green chilly, bringal in cube cut, an.

So that’s going to wrap this up for this exceptional food palak mishmash curry (palong shaaker ghonto) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!