3 green chili peppers
1 small onion sliced thinly
2 cloves garlic, crushed
1 tsp panch phoron
1 lb chopped, frozen spinach
1 tsp salt
1/2 tsp black pepper
1. Heat the oil in a skill over medium-high. Add chili and toast for 2 minutes.
2. Add onion and cook until soft. Add garlic and panch phoron. Spices will start to pop and crackle when ready.
3. Add spinach, salt, and pepper. Cover and simmer for 20 minutes, allowing all the flavors to meld.
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