Winter Is Here, Try Out These Interesting Shaak Recipes In Your Kitchen

The leafy greens can turn into yummy dishes. We tell you how.


Winter is here. From laal shaak to kochu shaak and the staple palong shaak – the markets are full of these fresh, leafy greens at this time of the year. And while we all know how to cook them the Bengali way, why not try out some more innovative recipes from across the country? We got you the recipes of two such interesting dishes. Scroll down to find out. You can also watch the popular Bengali cookery show Rannaghar, and learn recipes of dishes from around India here.

Palak Kofta Methi Mehak

Palak Kofta Methi Mehak


400 g spinach puree

200 g tomatoes/ tomato puree

50 g ginger

50 g green chilli paste

20 g kasoori methi powder

20 g anar dana powder

50 g cornflour

80 g butter

Salt, as per taste

10 g garam masala

10 g jeera

500 g lauki

10 g hing

50 g desi ghee

80 g refined oil

80 g dahi

40 g fresh cream


Make a spinach puree and pass it through a sieve to get a smooth paste.  Heat oil in a pan. Add jeera, followed by ginger and green chilli paste.  Add chopped tomatoes/ tomato puree, spinach puree, curd and mix it well. Add salt to taste and cook on slow flame for five minutes. Add a little butter as per your preference. Make round balls (koftas) using lauki. Wash the lauki, peel it, grate it and bind it with corn flour and salt to make round balls and deep fry them in oil. Add these balls in the spinach gravy and cook it over slow flame. Add anardana powder and garam masala. Add a little butter, kasoori methi and hing over the dish. Garnish with fresh cream.

Recipe Courtesy: Chef Devraj Sharma, Sr. Sous Chef, Crowne Plaza Today New Delhi Okhla.

Pind da saag

Pind da saag


1 kg sarson da saag (fresh)

200 g bathua

2 tbsp desi ghee

4-5 whole red chillies

2 tsp whole coriander

2 tsp cumin seed

3 tsp garlic, peeled

2 tsp ginger

1 tbsp green chilli

1 cup tomatoes, chopped

1 tsp yellow chilli

2 tbsp mustard oil

Salt, to taste


Wash and blanch the sarson saag and bathua together. Freshen using ice-cold water and squeeze out the excess water. Grind it to a paste and keep aside. Take mustard oil in a lagan for tempering. Add cumin seed, whole coriander, whole red chilli and chopped garlic and cook till they turn brown. Now add the chopped tomatoes, green chilli paste and grounded saag. Keep stirring until oil starts coming out. Adjust the seasoning. Serve hot. Garnish with ginger julienne.

Recipe Courtesy: Punjab Grill, Pune.

For more interesting recipes, keep watching Rannaghar on ZEE5.