Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
400 gm spinach (palang shaak) chopped; 1 big-sized potato cut into cube-sized pieces; 1 medium-sized radish (100 gm) cut into cube pieces (same as the potato pieces); ½ tsp ginger paste; 5-6 dried lentil dumplings/bori; 1 tsp ghee (clarified butter).


  • 2 bay leaves
  • 2 dry chillies
  • 1 tsp cumin powder/paste
  • 1 tsp coriander powder
  • 1 tsp sugar
  • ½  tsp turmeric powder
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt to taste.

  1. Heat oil in a pan. Fry the dumplings/bori till red brown and keep aside.
  2. Temper the same oil with bay leaves and dry chillies.
  3. When an aroma comes out, add the radish pieces. Fry for 3 minutes.
  4. Add the potato pieces and fry for another 3 minutes. [if you use cumin paste, add it now and saute for a minute]
  5. In the meantime make a paste of salt, turmeric powder, cumin powder (if you use cumin paste, then just skip it in this step. Use the cumin paste after frying the potato pieces and saute for a while) and coriander powder [take all the above spices in one bowl and mix with water]. Keep aside.
  6. Add the spice mixture and mix well.
  7. Now add the spinach along with ½  tsp salt and mix well.
  8. Put a lid on it and cook in low flame for 5 minutes. [don't add water]
  9. Open the lid, add sugar and stir well.
  10. Add the dumplings and cover it again for 3-4 minutes.
  11. Open the lid, add ghee and garam masala powder. Give it a one last stir.
  12. Now it is ready to be served with plain rice.
  • Dry roast the dumplings until they change color and then add the oil. In this way the dumplings will not consume much oil.

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