The Bangladeshi Kitchen

Palong Shaak Bhaji – Spinach Bhaji

If there is rice to be had, there will have to be an accompaniment of vegetables in Bangladeshi meals – often leafy greens that grow so plentifully in the verdant country side. Spinach is fairly common and this recipe I present is a simple yet delicious way to prepare spinach.

You can use the same recipe with chard, Indian spinach (pui shaak) and other leafy vegetables that cook and soften quickly.


  • 1 pound chopped spinach
  • 1 tsp salt
  • 1 tsp paanch phoron
  • 1/4 tsp black pepper
  • 1-2 dried red chilis
  • 1/4 cup, very thinly sliced onions
  • 1-2 cloves garlic, finely chopped
  • 1 tablespoon cooking oil


  • Heat the oil in a pan over medium-high heat
  • Drop in the dried red chilis and fry for a minute
  • Add the onions and fry until translucent
  • Add in the garlic and paanh phoron, stir frying until the spices start to splutter
  • Add in the spinach, salt, pepper and stir thoroughly so that the spices coat all the leaves
  • As soon as all the spinach has wilted, cover and simmer over medium heat for 15-20 minutes or until done

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