Prepare the Spinach:

• If using fresh spinach, wash it thoroughly.

• Boil the fresh spinach in a pot of water until soft, then drain.

• If using frozen spinach, no need to wash or boil it.

Prepare the Aromatics:

• Thinly slice one yellow onion.

• Slice the garlic cloves.

• Slice the Indian green chili peppers in halves.

Cook the Aromatics:

• Heat a pan on high heat.

• Add vegetable oil to the pan.

• Once the oil is heated, add the sliced garlic.

• Let the garlic become aromatic, about 30 seconds.

• Add the sliced onions to the pan and cook until they start to brown.

Add the Spinach:

• Add salt to the pan and stir.

• Add the prepared spinach (shaag) to the pan.

• Top with more sliced onions and the halved Indian green chili peppers.

• Stir gently to combine all the ingredients.

Simmer:

• Reduce the heat to medium-low and let the mixture simmer for about 10 minutes.

• If there’s too much liquid (jhool), move the spinach to the sides of the pan and let the water evaporate.

Final Touch:

• Add additional green Indian chili peppers if desired for extra spice.

• Stir gently and cook until the spinach is fully softened and the flavors are well combined.

Serve:

• Serve hot as a side dish or main dish with rice