Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g mustard greens (or spinach)
- 2 cm piece of fresh ginger
- 2 hot green chillies
- 2 cloves garlic (finely chopped)
- 2 tsp salt
- 2 tbsp cornmeal
- 2 tbsp ghee
Directions
Wash, trim, and finely chop greens. Put 2 cups water into a large pot with the salt and the greens. Cover and cook about 15 minutes until tender. Remove from heat.
Drain excess liquid into a jug. Mash greens thoroughly in the pot then stir in cornflour. Return to heat with half a cup of reserved liquid. Simmer 10 minutes, stirring frequently. Set aside.
In another pan heat ghee and lightly fry ginger, garlic, and chillies for 3-5 minutes. Add contents of pan into the pot of greens and mix well.
Serve hot and enjoy!!
Category:Indian Recipes
Category:Punjabi
Category:Punjabi Vegetarian