Lunchthali-র জন্য বানিয়ে নিলাম নিজের পছন্দের পদ
Lunchthali-র জন্য বানিয়ে নিলাম নিজের পছন্দের পদ is a medium Bengali recipe that serves 4. 250 calories per serving. Recipe by Mithai magics of kitchen on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr 5 min
Cost: $37.72 total, $9.43 per serving
Ingredients
- 10 large leaves Lau (Taro) Leaves (washed, thick veins removed, roughly chopped)
- 250 grams Shrimp (peeled, deveined) (medium size, cleaned)
- 4 tablespoons Mustard Oil (cold‑pressed, for frying and seasoning)
- 1 teaspoon Black Cumin (Kalojira) Seeds (toasted lightly)
- 4 cloves Garlic (minced)
- 2 pieces Green Chilies (sliced; adjust to heat preference)
- 1/2 teaspoon Turmeric Powder (for color and flavor)
- 1 teaspoon Salt (plus to taste)
- 1 teaspoon Sugar (adds a hint of sweetness to the leaf puree)
- 3 medium Tomatoes (chopped)
- 2 whole Dry Red Chili (Sukno Lanka) (for tempering)
- 1 teaspoon Mustard Seeds (for tempering the chutney)
- 1/2 piece Lemon (sliced for optional garnish)
Instructions
Prepare Lau Leaves
Wash the lau leaves thoroughly, remove the thick veins, and roughly chop them.
Time: PT5M
Marinate Shrimp
In a bowl, toss the shrimp with 1/2 tsp salt and 1/2 tsp turmeric. Let sit for 5 minutes.
Time: PT5M
Heat Oil & Temper Spices
Heat 4 tbsp mustard oil in the kadhai over medium heat. Add 1 tsp black cumin seeds and let them crackle.
Time: PT2M
Temperature: Medium heat
Sauté Aromatics
Add minced garlic and sliced green chilies to the oil. Sauté for about 1 minute until fragrant.
Time: PT1M
Temperature: Medium heat
Fry Shrimp
Add the marinated shrimp to the pan. Fry, stirring occasionally, until they turn pink and are just cooked through, about 5‑6 minutes.
Time: PT6M
Temperature: Medium heat
Set Shrimp Aside
Remove the shrimp with a slotted spoon and set aside in a bowl.
Time: PT0M
Cook Lau Leaves
In the same oil, add the chopped lau leaves, 1 tsp salt and 1/2 tsp turmeric. Stir‑fry until the leaves wilt and any released water evaporates, about 8 minutes.
Time: PT8M
Temperature: Medium heat
Cool Leaves Slightly
Transfer the cooked leaves to a mixing bowl and let cool for 2 minutes.
Time: PT2M
Blend Leaf Puree
Using a hand blender, blend the leaves with 1 tsp sugar and an additional 1‑2 tbsp raw mustard oil until smooth.
Time: PT5M
Combine Shrimp and Puree
Return the fried shrimp to the pan, add the leaf puree, and gently mix. Heat for another 2 minutes to meld flavors.
Time: PT2M
Temperature: Medium heat
Temper Chutney Spices
In a separate small pan, heat 2 tbsp mustard oil. Add 1 tsp mustard seeds and 2 whole dry red chilies; let them pop for about 30 seconds.
Time: PT1M
Temperature: Medium heat
Cook Tomatoes
Add the chopped tomatoes, 1/2 tsp salt and 1/2 tsp turmeric. Cook, stirring occasionally, until the tomatoes soften, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Finish Chutney
Stir in 1 tsp sugar and simmer until the mixture thickens, about 3 minutes. Optional: add lemon slices for brightness.
Time: PT3M
Temperature: Medium heat
Plate and Serve
Serve the lau leaf shrimp puree on a plate, accompanied by the tomato chutney and hot steamed rice. Garnish with lemon slices if desired.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 10g
- Fiber
- 3g
Dietary info: Pescatarian, Gluten‑Free, Dairy‑Free
Allergens: Shellfish (shrimp), Mustard
Ingredient Substitutions
- Instead of Lau (Taro) Leaves: Spinach, Amaranth leaves
- Instead of Shrimp (peeled, deveined): Prawns
- Instead of Mustard Oil: Vegetable oil (flavor will differ)
- Instead of Black Cumin (Kalojira) Seeds: Cumin seeds
- Instead of Garlic: Garlic paste
- Instead of Green Chilies: Jalapeño or serrano
- Instead of Turmeric Powder: None
- Instead of Salt: Sea salt
- Instead of Sugar: Jaggery (fine)
- Instead of Tomatoes: Canned crushed tomatoes
- Instead of Dry Red Chili (Sukno Lanka): Red pepper flakes
- Instead of Mustard Seeds: None
- Instead of Lemon: Lime
Equipment Needed
- Frying Pan (Kadhai)
- Small Pot
- Ladle
- Wooden Spoon
- Cutting Board
- Chef’s Knife
- Hand Blender or Food Processor
- Mixing Bowl
- Measuring Spoons
Critical Steps — Do Not Skip
- Frying the shrimp without over‑cooking
- Ensuring the lau leaves are completely dry before blending
- Achieving a smooth puree with the right amount of mustard oil
- Tempering mustard seeds and chilies without burning
Chef Tips from the Video
- Use fresh lau leaves for authentic flavor; older leaves become bitter
- Toast the black cumin briefly to release its nutty aroma
- A splash of lemon juice at the end brightens both the puree and the chutney
Troubleshooting
Leaf puree is too watery
Continue cooking the leaves until most moisture evaporates, or add a little extra mustard oil while blending.
Shrimp becomes rubbery
Do not over‑cook; shrimp should be removed as soon as it turns pink and opaque.
Chutney is too thin
Simmer longer uncovered to reduce, or add a pinch more sugar to help thicken.
Storage
Refrigerator: Store puree and chutney in airtight containers for up to 2 days
Freezer: Puree freezes well for up to 1 month; thaw before reheating
Room temperature: Do not keep at room temperature beyond 2 hours
Make-Ahead Tips
- Fry the shrimp a day ahead and store in the fridge; re‑heat briefly before adding to the puree
- Puree can be made in advance and kept refrigerated; add fresh mustard oil just before serving
- Tomato chutney improves in flavor after a few hours; store in a sealed jar
Frequently Asked Questions
What is the cultural significance and history of Lau Leaf Shrimp Puree in Bengali cuisine?
Lau (taro) leaf preparations are a traditional staple in rural Bengal, where the large, slightly bitter leaves are cooked with spices to create hearty side dishes. Adding shrimp, a coastal delicacy, reflects the blend of inland and coastal culinary traditions that define Bengali food culture.
What are the traditional regional variations of lau leaf dishes in Bengali cuisine?
In West Bengal, lau leaves are often cooked with mustard paste and poppy seeds, while in Bangladesh they may be simmered with fish or pork. Some families add coconut milk for a richer texture, whereas the dry‑style version presented by Mithai Magics of Kitchen emphasizes minimal moisture and a crisp finish.
How is Lau Leaf Shrimp Puree traditionally served in Bengal?
It is typically served as a dry side (bhat er sathe) alongside hot steamed rice, sometimes accompanied by a simple tomato or mustard chutney. The dish is eaten with the rice, allowing the puree to coat each grain for flavor.
On what occasions is Lau Leaf Shrimp Puree traditionally prepared in Bengali culture?
The dish is popular during monsoon festivals and harvest celebrations when fresh greens are abundant. It also appears in everyday family meals as a comforting, protein‑rich accompaniment to rice.
What authentic ingredients are essential for a traditional Lau Leaf Shrimp Puree versus acceptable substitutes?
Authentic ingredients include fresh lau (taro) leaves, mustard oil, black cumin (kalojira), and raw shrimp. Substitutes like spinach for the leaves or vegetable oil for mustard oil can be used, but they alter the characteristic earthy flavor and pungent aroma of the original Bengali preparation.
What other Bengali dishes pair well with Lau Leaf Shrimp Puree?
It pairs beautifully with classic Bengali staples such as macher jhol (fish curry), aloo posto (potatoes with poppy seed paste), and mishti doi (sweet yogurt) for a balanced meal of savory, spicy, and sweet flavors.
What makes Lau Leaf Shrimp Puree special in Bengali cuisine?
The dish showcases the unique texture of lau leaves—soft yet slightly fibrous—combined with the bright, pungent heat of mustard oil and the delicate sweetness of shrimp, creating a contrast that is both rustic and refined.
How has the preparation of Lau Leaf dishes evolved over time in Bengal?
Historically, lau leaves were boiled with minimal spices due to limited fuel. Modern home cooks, like those on Mithai Magics of Kitchen, now toast spices, use high‑heat frying, and blend the leaves into a smooth puree, reflecting contemporary tastes while preserving tradition.
What are the most common mistakes to avoid when making Lau Leaf Shrimp Puree?
Common errors include over‑cooking the shrimp, leaving excess water in the leaves which makes the puree soggy, and not tempering the mustard seeds properly, which can lead to a bitter taste. Follow the critical steps for best results.
Why does this recipe use mustard oil instead of a neutral oil for the leaf puree and chutney?
Mustard oil provides the signature sharp, pungent flavor that defines many Bengali dry dishes. A neutral oil would lack the characteristic bite and would not complement the earthy lau leaves or the tomato chutney as authentically.
What does the YouTube channel Mithai Magics of Kitchen specialize in?
The YouTube channel Mithai Magics of Kitchen specializes in Bengali home‑cooking tutorials, focusing on traditional recipes, quick everyday meals, and creative twists on classic sweets and savories, all presented with clear step‑by‑step guidance.
How does the YouTube channel Mithai Magics of Kitchen's approach to Bengali cooking differ from other Indian cooking channels?
Mithai Magics of Kitchen emphasizes authentic regional ingredients like lau leaves, kalojira, and mustard oil, and often showcases dry‑style preparations that preserve the natural flavors of vegetables, whereas many other Indian channels focus on gravies and paneer‑centric dishes.
Last updated: September 6, 2026
