Pan Spinach with Roasted Peppers

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Pan Spinach with Roasted Peppers
Prep Time: 
20 min.

Spinach, which is light and tasty, creates a nice balance to Peddaha, while the cumin and roasted peppers add a full flavor.


  • 1 lb spinach
  • 3 Tbsp olive oil or ghee
  • 1 yellow or red pepper
  • 1 tsp cumin seeds
  • 1⁄4 tsp hing
  • salt
  • pepper


  1. Heat pan over medium heat. Add olive oil or ghee.
  2. When hot, add cumin seeds, and fry them until brown (about 30 seconds or so).
  3. Add hing and fry for a moment, then toss in the spinach.
  4. Stir and cook until tender, for about 10 to 20 mininutes, depending on the spinach (baby or regular).
  5. Add salt and pepper to taste.
  6. Slice pepper and broil until wilted and charred, about 10 to 15 minutes.
  7. Serve spinach with roasted pepper on top.


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