Chile-spiked bell peppers and spinach (Mirch palak ki subzi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 544) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice with yogurt and mustard seeds (Tayyar shaadum)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on January 24, 2022

    Good, but not special. Mild and sweet. I thought there was a bit too much spinach vs. bell pepper, personally. We cooked it a lot less than he suggested.

  • amraub on October 01, 2012

    We omitted the spinach as I miscalculated and ran out while making the scallop dish from this same book. The sweetness of the bell pepper worked nicely with the chiles. Would like to try with the spinach as well next time!

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