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 |
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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.
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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
- Heat the oil in a skill over medium-high. Add chili and toast for 2 minutes.
- Add onion and cook until soft. Add garlic and panch phoron. Spices will start to pop and crackle when ready.
- Add spinach, salt, and pepper. Cover and simmer for 20 minutes, allowing all the flavors to meld.