Malabar Spinach
35 minutes
1405 reads
About Malabar Spinach
Malabar spinach, known as "pui sag" in West Bengal, is a beloved leafy green that goes by many names across India and the world. This versatile creeper plant comes in two main varieties—one with green stems and the other with reddish-purple stems—while both feature lush green leaves. The stems, when crushed, emit a distinctive, aromatic scent, and the matured seeds turn a striking dark red.
This recipe brings back a lost gem from traditional Bengali kitchens, prepared just as it has been for generations. Using fresh Malabar spinach, tender potatoes, and a blend of classic spices with ginger paste, this homestyle dish captures the authentic flavors and comforting essence of Bengali cuisine. Experience a timeless favorite, lovingly recreated to preserve its heritage and taste.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
- 250 gm Malabar Spinach
- 2 Potato medium sized
- 1/2 tsp Spices punch phoran whole five
- 1 tsp Spices roasted five
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 tsp Onion Paste
- 1 tsp Paste red chill
- 2.5 Chilli green
- 1 tsp Turmeric Powder haldi
- 2 tbsp Mustard Oil
- Chili lal mirch, whole, red
- 1 tbsp Tomato chopped
- 1.5 tsp Salt or as per taste
Instructions
- This is grown in my garden.
- Rubbing the ripen seeds, you can see the colour in my fingers.
- Cut the soft stems and wash. Cut the potatoes in cubicle shape.
- Take a cauldron add oil. After heating oil add the potato pieces along with turmeric powder and salt. Close the lid after five minutes take out the fried potatoes and keep separate.
- In the same oil add whole punch phoran and whole red chilly. Then add onion paste, ginger garlic paste, chilly powder, turmeric powder, green chilly, chopped tomatoes. Stir until brown.
- Add the pui sag mix well and close the lid. After ten minutes add the fried potatoes and five spices powder again mix. Close for a few seconds. Now it's ready to serve with steam rice.
Recipe Notes
Colour is the attraction of the recipe. When we mix the steam rice with the seeds of pui sag it becomes red. We should introduce this recipe to our kids,
Additional Tips
- For added depth of flavor and authenticity, fry a handful of lentil fritters (bori) and add them near the end of cooking; they absorb the tangy-spicy gravy beautifully and are a traditional Bengali touch.
- If you prefer a tangier profile, add a few pieces of diced tomato or a splash of tamarind water when sautéing the spices—this enhances the sour notes typical in Bengali pui sag dishes.
- To keep the Malabar spinach vibrant and prevent it from becoming overly slimy, add the leaves toward the end of cooking and simmer gently just until wilted.
- This dish pairs well with steamed rice, but for a heartier meal, stir in a few chunks of cooked fish or shrimp, which complement the earthy greens and spices in classic Bengali style.
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Recipe Nutrition
Calories: 194kcalCarbohydrates: 14gProtein: 5gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1710mgFiber: 4gSugar: 1g
Geeta Biswas
Articles: 919
4 Comments
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This is so tempting! Can’t wait to cook it.
This looks amazing! Thanks for sharing.
I’m thrilled to try this recipe!
Looks so delicious! Thanks for the recipe.