Clean fresh spinach lentils running tap water.
Boil in salted water for 5-7 minutes and separate out from water.
Let excess water run off.
Chop onion finely.
Mash tomatoes to get thick paste.
Heat Oil in non-stick Pan
First fry chopped onion for at 150DegC till it gets brown (1-2 Minutes).
Add cumin to semi-fry.
Add finely chopped garlic along with Ginger paste to continue frying at 80Deg C, in Lid-covered Pan.
Add Turmeric powder and Mashed Tomato and stir for 2 minutes.
When the preparation is dark brown, add boiled spinach and stir for 2-3 minutes mixing up properly.
Cover the Pan by Lid and let the mixture fry for 4-5 minutes at 120-150Deg C.
After this, turn off heating and let the preparation settle for 3 minutes.
The dish is ready to serve with Chapatis/Long Grain Rice.
Don't over fry during each frying stage.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (293g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 18 (30%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 7.6mg||0 %|
|Potassium 326mg||9 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 8.2g|
|Protein 1.6g||2 %|
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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: 61
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