Palak Shak (Spinach)

Sastric References

Mother Śacī knew that the Lord was very fond of śāka (spinach), so she cooked twenty different varieties. To her full satisfaction mother Śacī cooked each vegetable in ten to twenty different ways.
(CB Antya-khaṇḍa 4.279 – 280)

Yet of all the preparations, the śāka preparations were most glorious, for the Lord repeatedly ate them. On seeing the Lord’s fondness for śāka, all of His devotees smiled. The Lord smiled and glorified the śāka preparations as He ate. The Lord said, “This śāka is known as acyutā. By eating this, one develops attachment for Kṛṣṇa.
(CB Antya-khaṇḍa 4.293 – 296)

By eating paṭala, vāstuka, and kāla śākas, one enjoys the Vaiṣṇavas’ association birth after birth.
(CB Antya-khaṇḍa 4.297)

By eating sāliñcā and heleñcāśāka, one remains free from disease and attains the devotional service of Kṛṣṇa. The Lord’s hairs stood on end as He narrated in this way the glories of the various śākas while eating.
(CB Antya-khaṇḍa 4.298 – 299)

Ingredients

  • Palak (Spinach) – 500 g

  • Potato – 1 (cubed)

  • Eggplant – ½ (cubed)

  • Flat beans (Sheem) – 4–5 (cut into small pieces)

  • Mustard oil – 2 tablespoons

  • Panch Puran – 1 teaspoon

  • Green chili – 1 slit

  • Ginger paste – 1 teaspoon

  • Phool Wadi – A handful (fried and crushed)

  • Turmeric powder – ¼ teaspoon

  • Sugar – A pinch (to balance flavor)

  • Salt – To taste

Recipe

1. Clean and Chop

  • Wash the palak thoroughly in running water.

  • Drain and finely chop the spinach.

  • Cut the potato, eggplant, and flat beans into small cubes.

2. Saute the Vegetables

  • Heat mustard oil in a kadhai (wok).

  • Add Panch Puran and allow it to crackle.

  • Add the slit green chili and the chopped vegetables.

  • Stir well and add ginger paste. Cook for 3–4 minutes, stirring occasionally.

3. Add Spinach and Cook

  • Add the chopped palak to the kadhai.

  • Stir everything together. Let it cook until the greens reduce and the water evaporates completely.

4. Season and Finish

  • Add salt to taste, turmeric powder, and a pinch of sugar.

  • Stir in the fried and crushed phool wadi.

  • Mix well until everything is evenly combined and the dish is dry.

Cooking Time

  • Preparation: 10 minutes

  • Cooking: 15–20 minutes

  • Total Time: 25–30 minutes

Note – Perfect as a sattvic accompaniment to rice or chapati.

Submitted by Manoraksi and Kalasudha Matajis, Sri Mayapur Dhama

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