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.