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Indian · Side
Mirch Palak ki Subzi Peppers and Spinach
Bell peppers blistered with cumin, garlic and green chile, then simmered in a satiny sauce thickened with toasted chickpea flour and finished with plenty of spinach. Red peppers give a red-and-green curry that is hot, sweet and addictive.
- YieldServes 6 as a side
- Hands-on30 min
- Total43 min
- Difficulty
Ingredients
- 2 tbspcanola oil
- 1 tspcumin seeds
- 450 ggreen or red bell peppers, 2 large, stemmed, seeded and cut into 2.5 cm pieces
- 2 clovesgarlic, large, finely chopped
- 1fresh green Thai, cayenne or serrano chile, finely chopped, seeds left in; use 2 for more heat
- 2 tbspchickpea flour (besan)
- ¼ tspground turmeric
- 480 mlwater, in two 240 ml portions
- 1½ tspcoarse kosher or sea salt
- 225 gfresh spinach leaves, well rinsed
To serve
- 450 gcooked rice, for yogurt riceoptional
- 240 gplain whole-milk yogurt, stirred into the riceoptional
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