Palak Shak

Palak Shak - Spinach fry with potatoes and brinjal.

Green Leafy dishes were never a favourite of mine since childhood. But as you know, Mom will always force you to have greens even if you dislike it. But among all the leafy dishes, there were few which were not that hateful, rather they are tasty and in years I started loving it. Among them is Palak Shak- a bengali dish made with Spinach, potatoes and brinjal. I hope you all will like it too.

What you need to make it:
1. Spinach-Palak
2. Potatoes
3. Brinjal
4. Jeera(Cumin Seeds- see below pic)
5. Kala Jeera(Black Cumin Seeds - see below pic)
6. Oil
7. Green Chilly
8. Termaric
9. Salt

Lets get started. Wash the palak leaves properly as they are always dirty with mud. Chop the brinjal and potatoes in cubes.
Firstly, fry the potatoes and brinjal separately adding little salt and termaric till golden brown and keep it aside on a tissue paper so that extra oil gets drained out(I know you guys are concern about your cholestral level :P).

 

 

Now heat oil in a wok and add the split chilly, jeera and the kala jeera into it and let it crackle.

 



 

Add the chopped spinach, termaric and salt and try till it becomes soft.



When the spinach get soften, add the fried brinjal and potatoes to it and continue frying(Btw my spinach quantity was less and usually it gets less while frying so make sure you have little more in quantity)

 

 

Now when you see the oil seperating add a little water to it so that the potatoes and the brinjals get softer.

 

Fry it well and let the water dry. Once its done, off the gas and your palak shak is ready.

 

 

Happy Cooking!!!