Nutrient Information for ½ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
112 | 4.1 | 11.7 | 4.9 |
2-3 katoris
25 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal,1800 kcal, you can consume: 1/2 katori
- If you are prescribed 2000 Kcal, you can consume: 3/4 katori
- 1/2 kg spinach (palak) leaves cleaned and chopped
- 2 medium onions, chopped
- 4 small garlic cloves, crushed
- 2 cm piece ginger, crushed
- 2 green chillies, sliced (optional)
- 4 tsp mustard oil
Dry Spices
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric powder
- Use minimal amount of salt
- Wash and clean the spinach/ amaranth leaves thoroughly.
- Peel the onion, ginger and garlic. Finely chop the onions and crush ginger and garlic.
- In a karahi/pan heat oil, add cumin seeds and asafoetida (hing) to it. Let them splutter.
- Add chopped onions, crushed ginger, garlic and sliced green chillies. Add chopped leaves, fry on high heat for 1-2 minutes, then add salt and turmeric.
- Let it simmer for 7-8 minutes, stirring occasionally.
- Serve hot with multigrain roti.