Happy Saturday guys! Hope all of you are enjoying the first weekend of spring! Today I'm going to share my favorite spinach recipe with you. Before we do that, let's talk about some of the benefits of spinach. As we know, spinach is one of the most healthy and nutritious foods! It contains Vitamins A, C, E and K, iron, calcium and minerals such as potassium, magnesium, etc. These dark green leaves are essential for our eyes, skin, hair and overall health. And the best part is we can eat spinach in so many ways, even as a salad or in a smoothie. But when you cook it, it increases the levels of vitamins A and E, protein, calcium, iron, zinc, fiber and thiamin.
Spinach helps us to prevent cancer, reduce the levels of high blood pressure and chances of heart attack. It also strengthens our bones and muscles, and improves blood glucose control for those who have diabetes.
So many benefits in one veggie, right? There's another reason I like this recipe - it's so easy guys! And you don't need to do a lot of work to prepare this side dish! Now let's dig into the preparation! Hope you like it 😊
- 2 Packs fresh baby spinach.
- 5 cloves of chopped garlic.
- 1 small chopped bell peppers.
- 2 tbsp oil.
- 1/4 tsp panch phoron.
- 1/4 tsp crushed red pepper if you like it spicier.
- 1/2 tsp turmeric powder.
- Salt to taste.
Heat oil in a frying pan. Turn the heat to medium-low and then add panch-phoron and red pepper. Fry for a few seconds.
Add the chopped garlic and bell peppers into it and turn the heat to medium. Sauté them for a minute (don't wait for garlic to become golden brown).
Add the baby spinach and toss it with salt and turmeric. Then cover the pan for 3 minutes. Cook until all the spinach is wilted.
Uncover the pan and cook for another minute. Turn off the heat and serve with some basmati rice.
Panch-phoron is a blend of five spices. It literally means "five spices" - cumin, brown mustard, fenugreek, nigella, and fennel.