Palong Shak Bori Torkari – Bengali Style Spinach Curry with Lentil Dumplings

Step 1: Prepare Spinach

Wash, clean, and chop the spinach leaves thoroughly.

Step 2: Dry Roast Bori

Heat a pan and dry roast the lentil dumplings (bori) for a few minutes until they slightly change color.

Step 3: Fry Bori

Add 1-2 tablespoons of oil to the pan with the bori and fry until they turn golden brown. Remove the fried bori and set aside.

Step 4: Temper Spices

In the same pan, add 2-3 tablespoons of cooking oil. Once hot, add 1 teaspoon of cumin seeds, 8-10 whole garlic cloves, and 2-3 dry red chillies. Fry for about 1-2 minutes until the garlic is lightly golden and fragrant.

Step 5: Add Vegetables

Add the diced potatoes and eggplant (brinjal) to the pan.

Step 6: Season and Fry Vegetables

Add salt to taste and mix well. Fry the vegetables, covered, until they are slightly tender and have a light reddish hue, stirring occasionally, for about 5-7 minutes.

Step 7: Add Tomatoes

Add the sliced tomatoes to the pan and mix with the vegetables. Continue to cook, covered, until the tomatoes soften, for about 3-4 minutes.

Step 8: Add Ginger Garlic Paste

Add 1 tablespoon of ginger garlic paste and mix thoroughly. Cook for 2-3 minutes until the raw smell of ginger and garlic disappears.

Step 9: Add Dry Chilli Powder

Add 1/2 teaspoon of red chilli powder and mix it into the vegetables.

Step 10: Add Spice Paste

Pour in the paste made from 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon ground cumin (jeera powder), and 2-3 tablespoons of water. Mix well and cook until the oil separates from the spices, for about 3-5 minutes.

Step 11: Add Spinach

Add the chopped spinach leaves to the pan.

Step 12: Add Sugar

Sprinkle 1/2 teaspoon of sugar over the spinach and mix everything well.

Step 13: Add Green Chillies and Bori

Add 2 slit green chillies and the previously fried bori. Mix gently to combine all ingredients.

Step 14: Simmer and Finish

Cover and simmer for another 5-7 minutes until the spinach is cooked through, the vegetables are tender, and the gravy has thickened. The curry is now ready.

Step 15: Serve

Transfer the spinach curry to a serving bowl and enjoy with rice, roti, or paratha.

• Dry roasting bori first helps reduce oil absorption and enhances flavor.

• Cooking vegetables covered helps them soften and cook evenly without needing extra water.

• Adding a pinch of sugar balances the flavors and helps retain the vibrant green color of the spinach.