This was delicious. Took a bit of time to soften potato and pumpkin but otherwise pretty quick and easy. Could probably speed them up by sautéing with some water rather than just frying them.
Ingredients
- 500 grams spinach, roughly chopped (one I used works fine, but no idea if it's the type the recipe calls for, which is pui shak/basella leaf/malabar spinach)
- 250 grams pumpkin, cubed. I substituted a small butternut squash which was fine.
- 1 potato, peeled and cubed
- 2-4 green chilis, slit but not chopped (I used 2, but it was mild so prob fine with 4 as recipe suggests)
- 1 red chili, whole not chipped (I substituted with chili flakes, which promptly burnt)
- 1 tsp punch poron (Bengali 5 spice mix)
- 1 tsp turmeric powder
- Pinch of sugar
- Salt to taste
- Cooking oil/ghee
Method
- Heat oil and add red chili and panch porom, let them crackle (not too hot, definitely possible to burn them)
- Fry chopped potato until light golden, about 2 mins
- Add pumpkin and cook until they soften (not sure of the time,15-20 mins?)
- Add green chilis and turmeric powder, mix well and cook for 2 mins
- Add spinach a handful at a time and stir continuously. It needs to reduce a bit to fit it all into the pan.
- Dry up as much as possible of the water released from the spinach (weirdly spinach I used didn't release much water, but think it normally does)
- Stir in salt and sugar
- Cover and cook for 5-10 mins until soft
- Lightly smash some of the veg with end of spatula and stir well
Based on: https://www.youtube.com/watch?app=desktop&v=iZwbBZhLxOU
Left out shrimp from original recipe. Didn't cook in mustard oil as discovered after some research that there's credible evidence of negative health effects.
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