Capsicum Spinach

Servings : Serves 3

Spinach is an extremely healthy leafy vegetable and this is one of my favourite way of preparing it for my family.


  • 1 big bunch of spinach (it shrinks a LOT during cooking)
  • 1 medium onion, grated or chopped finely
  • 2 tomatoes, blended with their skin
  • 2 green chillies
  • a few methi/fenugreek leaves
  • 1/2 tsp garlic paste
  • 1 tsp tomato paste/puree
  • 2 tbsp grated capsicum
  • 1/2 tsp cumin powder
  • a pinch of turmeric powder
  • salt to taste
  • 3 tbsp oil
  • 1 tsp lemon juice
  • some coriander for garnishing
  • water as needed


Wash/clean the spinach and get the leaves off the stems. Discard stems and drain the leaves from any excess water, roll a few leaves at a time and chop them into thin slices.

Heat oil in a pan, add a few methi (fenugreek) leaves followed by the onions. Fry until they are a nice light brown, then add a green chilli with slits and the garlic paste. Fry together for a minute then add the capsicum and spices. Let this cook for a bit and release its aroma, then add the tomato paste followed by the chopped spinach. Give them a stir in your pan and add the blended tomatoes and salt. Cover and let this cook, giving it a stir every so often.

The spinach will wilt and reduce drastically in amount. Do not cook the spinach too long, you will lose all the nutrients from it otherwise. About 10 minutes should be good enough. You can add water to help it get done if it dries up too quickly.

Once it’s done to your liking, squeeze in the lemon juice then garnish with coriander and serve. 🙂

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