The perfect side dish for any homey Bengali lunch!

This dish comes together in about 15 minutes, and only requires a few ingredients.

Feel free to double or triple the recipe since this makes just enough for sides for two people!

Serve it with some steaming white rice and daal (easy garlic daal, spicy masoor daal), any yellow curry (chicken, beef, shrimp), or bhortas – mashes (potato, eggplant).

I keep my spinach simple with minimal ingredients

But if you want to jazz it up you can add in some whole spices to your oil before adding in the spinach for a more deshi flavor. You can use panch phoron (bengali five spice mix), kalo jeera (nigella seeds), or just some cumin.

I use dry red chilis for this dish, but you can also use green chilis. Just slice them down the middle and throw them in a couple minutes before you’re done cooking.

Some tips:

1. Make sure to wash and clean your spinach if not prewashed
2. Cover your pot with a lid once you add your spinach, this will make them wilt in a minute or two after which you can stir easily.
3. Only salt your spinach towards the end. Adding it at the beginning will make your spinach release too much water.

You can watch the full process in this video!

INGREDIENTS  

• 1 bag spinach 10oz (pre washed)
• 2 tbsp vegetable oil
• 3-4 cloves garlic (sliced)
• 3 dried red chilis
• 1/2 tsp salt (or to taste)
• splash of water

INSTRUCTIONS 

Heat your pot on medium heat. Add in your oil then the garlic and red chilis.

Fry for a few minutes until the garlic just starts to change color, then throw in a splash of water and your washed spinach and put the lid on to let it steam.

Take the lid off after a couple minutes, your spinach should be wilted by now. Stir and mix for a few minutes until all the water reduces and your spinach is fully cooked.

Sprinkle on your salt, taste and adjust seasoning if needed. And take it off the heat. Enjoy!