To toast spices: In saucepan at medium heat, toast mustard and coriander seeds until aroma, 30 sec. Remove from heat immediately and pour into cup to cool. Grind mustard, coriander along with red chili to coarse powder in spice grinder. Set aside.
If preparing fresh spinach, rinse very well, because often sandy. Cut stems. Steam fresh spinach in non stick sausepan, 5 min. If using a regular pan, add a splash of water to bottom, to be drained out later. Put in colander to drain and squeeze out water. Cool slightly and chop roughly, or for smoother texture, puree in food processor. No need for any of this if frozen spinach.
To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, garlic, ginger, salt, mustard, corriander and red chili, and simmer 2-3 min. Then add chopped or pureed spinach and potatoes, cover with water and bring to boil, then reduce heat and simmer until potatoes coocked, 30-45 min.
To finish: Mix in garam masala, continue simmer 5 min, adding or boiling water as necessary for moist gravy thickness. Drizzle lemon juice to taste, garnish with fresh corriander leaves and serve hot with brown rice or whole wheat flatbread.
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (17%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 58.6mg||2 %|
|Potassium 464.2mg||12 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 4.2g|
|Protein 2.7g||4 %|
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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: 36
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