Kumro Palak
A winter specialty of pumpkin with spinach (Kumro Palak) is a simple Bengali vegetarian dish. It is not heavily spiced, and the dish comes together in about 30 minutes. There is a detailed video to show you how easy is this dish.
Ingredients
- 1 lb pumpkin (Peeled and cut into medium bite size)
- 3 Garlic cloves (Finely, chopped)
- 7 oz spinach (Roughly chopped)
- 1 teaspoon fennel seeds
- 1 Red onion (Thinly Sliced)
- 2 tablespoon garlic
- 1 teaspoon Fennel seeds
- 1 teaspoon Cumin Seeds
- 2 teaspoon chili powder
- ¼ Bay leaves
- 1 teaspoon salt (You might need more to adjust your taste bud)
- ½ teaspoon Turmeric powder
- 1 teaspoon cumim powder
- ½ teaspoon Fennel powder
- 1 tsp chili powder
Instructions
- Heat some oil in a pan and drop the fennel seeds along with cumin seeds and bay leaves. Once it starts to sizzle, add the onion, season with salt and turmeric and stir it around for 3 minutes.
- Add the garlic and the pumpkin and stir it. Add the spice powder (cumin, fennel and chili) and let it sizzle for 4 minutes.
- Pour 1 cup water and mix it around. Cover the pan and let it simmer for 15 minutes. The pumpkin should be softened by then.
- Scatter the spinach and cook for a while for the spinach to softened down. Taste for salt and add more if needed.
- Finally, pour some ghee and mix it around.
- The dish tastes best with rice or roti. Serve warm.
Video
Nutrition
Serving: 1ServingsCalories: 73kcalCarbohydrates: 16gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 650mgPotassium: 793mgFiber: 3gSugar: 5gVitamin A: 14760IUVitamin C: 29mgCalcium: 116mgIron: 3mg