Kalmi Shak Bhaja/ Kolmi shak/Stir-fried Water Spinach is a light, nutritious, yet tasty Indian side dish made with water spinach and very few commonly available spices. It goes perfectly with piping hot rice and dal.
In the childhood days, this is the particular shak I used to insist my mother to make in summer. Since summer is the season when young tender water spinach shoots arrive in the market and they taste awesome.
Kalmi shak/water spinach/river spinach is popular across the world. And often considered as the healthiest leafy vegetable packed with nutrients. Such as iron, phosphorus, vitamin A, vitamin B, vitamin C, and fibers. Its water content is very high and is good for people with constipation and liver problem. It can naturally grow on moist soil or in water and is cheap and easily available.
The kalmi shak itself has a nice, crunchy taste. Hence there is no need to add various spices to it. It is just a good side dish goes well with plain rice and daal or any other curry you prefer.
I will share two ways of making this kalmi shak bhaja with the same ingredients. And both are easy and delicious. There is a slight variation of taste. So do try both of the processes. And let me know which one suits you. Here I have used panch phodan. But if it is not available to you. You can also add nigella seeds/kalonji/black cumin seeds instead.
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Recipe
Kalmi Shaak Bhaji | Stir Fried Water Spinach
Equipment
- Pan
Ingredients
- 1 bunch kalmi shak/water Spinach young & tender
- 6-7 chopped garlic cloves
- 1 dry red chili broken
- ½ teaspoon panch phodan/phoran (five Bengali spice mix) or use nigella seeds
- 1 teaspoon poppy seeds
- 1 tablespoon mustard oil
- salt to taste
Instructions
For the First Method
- Wash kalmi shak properly in running water and drain excess water.
- Finely chop the shak and transfer it into a pan.
- Add salt and cook uncovered over the medium flame until the extra moisture evaporates or becomes dry. Stir in between.
- Heat mustard oil in another pan. Add panch phodan and broken dry red chili to the hot oil. let the panch phodan splutter.
- Add the chopped garlic, followed by poppy seeds. Stir till garlic turns golden brown.
- Add cooked shak. Stir for some seconds and remove from the flame.
- Kalmi shak is ready to serve.
For the Second Method
- Wash kalmi shak properly in running water and drain excess water.
- Finely chop the shak and set aside.
- Heat mustard oil in a pan. Add panch phodan and broken dry red chili to the hot oil, allow the panch phodan to splutter.
- Once done add chopped garlic, followed by poppy seeds. Stir till garlic turns golden brown.
- Add shak and salt.
- Keep the heat on medium to low and let it cook until the extra moisture evaporates. Stir in between.
- Remove from flame and serve hot or warm with your choice of meal.
Notes
- Adjust the red chili as per your taste.
- In the first process, you just have to give the cooked shak a temper/tadka/chhonk.
- In both processes, cook the shak uncovered and do and be sure not to overcook the shak. The greens must have that crunch left.
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
Mildly Indian says
Wonderful to know its Indian name. I always followed water spinach and though it was available easily in Malaysia used to avoid it as the only thing i knew to make out of it was fritters. Now have a better option. Thankyou.
Shobha says
I am a great fan of shaaks .. so nutritious. Love to eat them with bhakri.
My Culinary Journey says
This recipe sounds quite similar to the dish we Sindhi's make known as Aisi palak,i.e.dry spincah.
Love this. Yours look delicious.
Code2cook says
fantastic share Gitanjali. Must say this is super healthy and so easy to make. I loved this kalmi shak bhaja recipe. Bookmarking I am so tempted to cook it.
Sujata Roy says
Kalmi shak bhaja is quite popular in Bengali household. Your post made me nostalgic. I remember mom made Kalmi shak bhaja. Your looks so inviting. Great share.
Soma Mukherjee says
My grandma used to make this saag whenever we used to visit her here in Bangalore we hardly get this variety of saag, you reminded me of those days loved your recipe.
Jagruti Dhanecha says
Wish I can get hold of this bhaji here as my sunny boy loves any kind of greens. super recipe 🙂
jayashree says
Lovely share, now I need to get this green vegetable, it is new to me. I need to find more info about it , thanks for sharing.
Archana Potdar says
For me this is a new shak. Never heard of water spinach. I love the recipe can i try it with regular palak.
Malini Vivekananthan says
One of my favorite stir fries. Instead poppy seeds, I used to add desiccated coconut at the end. Next time, will try adding poppy seeds. Greens are always good. 🙂
G.Pavani says
My favourite fry. I can have this fry just like that with a bowl of rice. It is so tempting. Thanks for the recipe
firsttimercook says
What a lovely share dear !!! Wanna grab right from screen .... All time fav saag variety is this
Poonam Bachhav says
A new recipe, infact a new Vegetable to me. Will find out what f can get hold of this veggie here. Thanks for the share.
Nisha Ramesh says
I love greens and this looks amazing. Water spinach is new and ill try to find if I can get one here. Addition of sesame seeds is interesting.
Priya Srinivasan says
Spinach is our favorite and I make it atleast 3 or 4 times in a week! Stir fries like these are great combo with steaming hot rice and a
Dollop of ghee! Hearty and healthy ❤️