Poi Shaak | Sanjeev Kapoor Khazana

Prepared with a medley of fresh veggies, this traditional Bengali sabzi is perfect for an easy and lazy weeknight dinner.

POI SHAAK

Ingredients

1 medium bunch Malabar spinach (poi)
2 tsps soaked poppy seeds (khaskhas)
2 tsps soaked mustard seeds
2 tbsps mustard oil
1 medium potato, cut into ½ inch cubes
A pinch of fenugreek seeds (methi dana)
2 green chillies, slit
¼ tsp turmeric powder
Salt to taste


Method

1. Pluck the leaves of the Malabar spinach and shred them. Cut the stems into 1 inch pieces, peel and vertically halve them.
2. Put the soaked poppy seeds in a mixer jar, add soaked mustard seeds and ¼ cup water and grind to a fine paste.
3. Heat mustard oil in a non-stick pan. Add potato cubes and sauté till they golden brown. Drain on a plate.
4. Add a pinch of fenugreek seeds in the remaining oil, add 2 slit green chillies and saute for a few seconds.
5. Add the shredded Malabar spinach along with the stems and sauté for 1-2 minutes.
6. Add turmeric powder, mix and sauté for 2-3 minutes.
7. Add the ground paste and mix well. Add 1½ cups water, and mix. Add potatoes and salt, mix and cook for 8-10 minutes.
8. Switch the heat off, transfer the poi shaak into a serving bowl. Serve hot.


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