Try this Punjabi Style Spinich/saag recipe, or contribute your own.
Suggest a better descriptionFirst WASH the spinich very well. Break off ugly parts of leaves and stems. Peel and cube the potato. Place both in a large saucepan and add very little water, about 1/4 cup. Let cook on Med temp. until the potatoes are cooked, adding water when needed and then only a little at a time. When the potatoes are done, heat another deepsided frying pan. Add oil, Pam or saute liquid. When the saute medium is hot add the garlic and onion. Fry until the onion is translucent. Add salt, hot pepper and huldi. Fry some more. The huldi should turn everything yellow. Incidently, huldi is very good for your stomach, reduces gas when used in dal recipies. Fry everything together for about a minute, dont let the onions turn brown, turn down the heat if needed. Add the spinich to the onion mixture, stirring constantly but not hard. Serve with cornmeal roti. Posted by Rooprai to AOL. From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (656g) | ||
Recipe Makes: 1 | ||
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Calories: 298 | ||
Calories from Fat: 17 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 866.2mg | 30 % | |
Potassium 2799.1mg | 74 % | |
Total Carbohydrate 62.8g | 18 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 49.2g | ||
Protein 14.7g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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