Pui saag er Labra. Bengali pujo Bhog- Khichuri - Labra - Payesh. Labra tarkari recipe: Growing up in a Bangal (immigrant East Bengali) household in a refugee colony, Lokkhi pujo was the biggest pujo at home. After five of six maneuvers, sit back and say you are full.".

Dear readers, if you have any comments or questions about this recipe, please leave a comment below! It's kind of like the Indian version of creamed spinach - only, without cream. It's typically made with ghee and so that's what I'm using in this recipe. You can have Pui saag er Labra using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pui saag er Labra

You need 100 gms of Malabar spinach, use leaves and tender stems.
You need 100 gms of pumpkin.
It's 100 gms of eggplant.
Prepare 100 gms of pototoes.
It's 50 gms of yard long beans.
You need 50 gms of ridge gourd.
It's 50 gms of carrots.
It's 1 of onion, sliced.
It's 3-4 pods of garlic.
You need 1/2 Teaspoon of turmeric powder.
It's 1 Teaspoon of cumin powder.
You need 1 Teaspoon of ginger paste.
It's 1/2 Teaspoon of coriander powder.
It's 1/2 Teaspoon of panch foron.
Prepare 1-2 of whole red chilies for tempering.
It's 2 tablespoons of Oil.
You need 1 tablespoon of sugar.
Prepare as per taste of Salt.
Prepare as required of Fried lentil dumplings for garnish.

Greens + Ghee are all you need to = Saag. Okay. and some spices too of course. I couldn't find one saag paneer recipe that resembled another. I went for a rather simple, almost comfort-food version, but you can jack the spices way up if you'd like.

Pui saag er Labra step by step

At first wash all the vegetables and chop them in large chunks as shown..
Next heat a kadhai and add mustard oil to it. Let it get heated till it smokes. Then add the red chilies, followed by panch foron, onion and garlic. Fry them till the onion and garlic get a beautiful golden colour.
After this, add potatoes, pumpkin and carrots to the pan and allow them to sauté for 2 to 3 minutes..
After this add the remaining vegetables to the pan and cover the pan and fry them for 5 minutes.
Allow the vegetables to release their water and get softened in their own juices. After the water released from the vegetables is dried, add turmeric powder, cumin powder, ginger paste, coriander powder, salt and sugar. Then cover the pan and let the vegetables cook. The salt and the sugar added will further allow the vegetables to release water and they will be cooked in that. Do not add water at this stage..
After 5 minutes check the pan, at this stage you may add watering required. If the vegetables are cooked then no need to add water, if they are not cooked, add water and wait for some time more..
Finally, when the veggies are done, check seasoning. Add salt or sugar if required. Then garnish by adding fried lentil dumplings and serve with steamed rice..

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