Pui Saag Chorchori (Malabar Spinach Curry) Recipe by Soumini Bhattacherjee
Cooking Instructions 40 minutes 1 Heat mustard oil in a pan. 2 Once the oil is hot add the panch foran and dry red chilli. 3 Once it splutters add the diced potatoes and saute for 5 minutes. 4 Now add the diced pumpkin and saute for 5 minutes. 5 Now add the diced brinjal and saute for 5 minutes. 6 Now wash, clean and add the chopped Malabar spinach and cook for 5 minutes. 7 Now add turmeric powder, kashmiri red chilli powder, salt, sugar and mix well. 8 Now grind poppy seeds, yellow mustard seeds, green chillies with little water to form a smooth paste. 9 Now add this paste to the curry and mix everything together. 10 Now add little water and simmer for 15 minutes or till the vegetables turn soft. 11 Remove from the stove and serve with steamed white rice. 1 Heat mustard oil in a pan. 1 Heat mustard oil in a pan. 2 Once the oil is hot add the panch foran and dry red chilli. 2 Once the oil is hot add the panch foran and dry red chilli. 3 Once it splutters add the diced potatoes and saute for 5 minutes. 3 Once it splutters add the diced potatoes and saute for 5 minutes. 4 Now add the diced pumpkin and saute for 5 minutes. 4 Now add the diced pumpkin and saute for 5 minutes. 5 Now add the diced brinjal and saute for 5 minutes. 5 Now add the diced brinjal and saute for 5 minutes. 6 Now wash, clean and add the chopped Malabar spinach and cook for 5 minutes. 6 Now wash, clean and add the chopped Malabar spinach and cook for 5 minutes. 7 Now add turmeric powder, kashmiri red chilli powder, salt, sugar and mix well. 7 Now add turmeric powder, kashmiri red chilli powder, salt, sugar and mix well. 8 Now grind poppy seeds, yellow mustard seeds, green chillies with little water to form a smooth paste. 8 Now grind poppy seeds, yellow mustard seeds, green chillies with little water to form a smooth paste. 9 Now add this paste to the curry and mix everything together. 9 Now add this paste to the curry and mix everything together. 10 Now add little water and simmer for 15 minutes or till the vegetables turn soft. 10 Now add little water and simmer for 15 minutes or till the vegetables turn soft. 11 Remove from the stove and serve with steamed white rice. 11 Remove from the stove and serve with steamed white rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Snowman Toast – A Cozy Winter Treat ⛄️🍞 Mini Heart Pizza 🍕 Pan con Tomate – A Fresh and Simple Spanish Breakfast 🍅🧄🥖 Simple but flavorful Mediterranean recipe Snow man Ice cream 🍧❄️ Christmas Wreath Salad ✨💚🎄 Snowman Toast – A Cozy Winter Treat ⛄️🍞 Mini Heart Pizza 🍕 Pan con Tomate – A Fresh and Simple Spanish Breakfast 🍅🧄🥖 Simple but flavorful Mediterranean recipe Snow man Ice cream 🍧❄️ Christmas Wreath Salad ✨💚🎄 Mosambi mocktail Toor Dal/Barley Khichdi and a Cabbage Guava chaat Kesari modak Golden Bliss Panchamrut (without Curd) Mosambi Mocktail Sunshine Sparkler or Moushambi mocktail Healthy Karela Pakoda Blueberry Muffins Super yummy enchiladas Mosambi mocktail Toor Dal/Barley Khichdi and a Cabbage Guava chaat Kesari modak Golden Bliss Panchamrut (without Curd) Mosambi Mocktail Sunshine Sparkler or Moushambi mocktail Healthy Karela Pakoda Blueberry Muffins Super yummy enchiladas