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)Β 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.Β 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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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.Spinach Bhaji | Palong Shaak Bhaji)
Servings
4people
Servings
4people
Ingredients
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.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

4 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!

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