Spinach Bhaji | Palong Shaak Bhaji

Serves 4

The haunting spice of the panch phoron (fennel seed, mustard seed, black nigella, golden fenugreek and brown cumin seed) really makes this dish unique. Panch phoron is not blended into a powder. Instead the seeds are added whole, creating a subtle crunch. Very tasty variation on spinach.

Ingredients:

1 Tbsp vegetable oil
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

Method:

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.


Spinach Bhaji | Palong Shaak Bhaji)
Votes: 1
Rating: 5
You:
Rate this recipe!
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The haunting spice of the panch phoron (fennel seed, mustard seed, black nigella, golden fenugreek and brown cumin seed) really makes this dish unique. Panch phoron is not blended into a powder. Instead the seeds are added whole, creating a subtle crunch. Very tasty variation on spinach.
Servings
4 people
Servings
4 people
Spinach Bhaji | Palong Shaak Bhaji)
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
The haunting spice of the panch phoron (fennel seed, mustard seed, black nigella, golden fenugreek and brown cumin seed) really makes this dish unique. Panch phoron is not blended into a powder. Instead the seeds are added whole, creating a subtle crunch. Very tasty variation on spinach.
Servings
4 people
Servings
4 people
Ingredients
  • 1 Tbsp vegetable oil
  • 3 green chili peppers
  • 1 small onions , sliced thinly
  • 2 cloves garlic , crushed
  • 1 tsp panch phoron
  • 1 lb spinach (thawed) frozen spinach, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
Servings: people
Units:
Instructions
  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.

5 Comments

  1. Very nice recipe, thanks for sharing. I added a little too much salt by mistake and so to make it up I added sugar, which made the taste even better.

  2. Pingback: Global Table Adventure | My very global holiday menu is… vegan!

  3. Rod French says

    I tried this recipe with kale since I’m growing lots if it. It worked brilliantly even though I had to substitute some of the spices. Thanks!

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