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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. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : / chefsanjeevkapoor Twitter : / sanjeevkapoor #SanjeevKapoor #PoiShaak