Spinach (or Palang Sag) – 1 bag
Mixed Vegetables – 1 cup
Garlic Paste – 1 tsp
Ginger Paste – 1/2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Onion (Chopped) – 2 large
Oil – 2 or 3 tsp
Turmeric Powder – 1/4 tsp
Mushur Daal (Yellow Lentil) – 1 cup

Red Chili Powder – 1 tsp
Panch Furon – 1/2 tsp
Salt – as needed
Clove – 2
Cardamom – 2
Black Pepper – as needed
Small Fish (For figure 2)
Dried Red Chili (For figure 2)
Indian Cheese (for Palak Paneer)



Spinach with VegetablesHeat oil in a deep sauce pan. Put Panch Furon, cardamom, clove and fry until onion seeds start popping up. Add chopped onions and fry until onions get golden color. Add all the spices and salt and stir well. Add mushur daal (yellow lentil) and mix properly. Stir for 5 minutes. Add 1/3 cup of water and mix defrosted vegetables (peas, beans, chopped bell papers), and chopped potatoes with the spices and stir fry for 5 to 10 minutes. Now add spinach, mix thoroughly, and cover the pan. Keep the heat to medium low. Add more water after 5 minutes. Cook in low heat. Add some cheese if you want to have the taste of palak paneer (optional). Cover the pan again and cook until vegetables, lentil, and spinach become tender. Stir at regular intervals.


Spinach with Small FishSpinach with small fish & Lentil (Figure 2):
Mix 1/2 tsp of turmeric and pinch of salt with small fish like Tengra (15 – 20 pieces). Stir fry in heated oil until they are cooked. Fry bite size pieces of potato until they get golden brown color. Fry dried red chilies. Keep fried fish, potatoes, and chilies aside.

Now follow the previous method for preparing the sag, but don’t add any vegetables. Add fried fish, chilies, and potatoes in the final stage of your cooking and cover the pan for couple of minutes so that the smell is blended.