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Parve
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
We’d eat this both in India and Canada on a regular basis. There was always lots of onions and spinach, cooked with chili powder, turmeric, and salt. Sometimes my mother would put a thin layer of potatoes on the bottom of the pot, and then layer the onions and spinach and cook it that way.
1/4 cup Gefen Canola Oil
1–2 bags fresh spinach
4 large onions, sliced in round circles
sprinkle of salt for each layer
pinch of chili powder for each layer (depending on desired heat)
pinch of turmeric for each layer
1/2 teaspoon sugar for each layer
Coat the bottom of a large pot with a thin layer of oil.
Add a layer of onions, then spinach. Sprinkle with salt, chili powder, turmeric, and sugar.
Add a second layer of onions and spinach and sprinkle with all spices again. Repeat until all onions and spinach are used.
Cook over medium heat until mixture comes to a simmer (spinach releases a lot of liquid). Cook for about 15 minutes, stirring occasionally. Serve as a side dish.
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