Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Fennel | 1/2 bulb (87g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Asafoetida | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Seed | 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
- 2 packets frozen spinach, thawed
- 1" cube of ginger, finely diced
- Shukhno lonka (dry red chilli) - 3
- Dash of Hing (Asafoetida)
- Potatoes - about 4 medium-large ones
- Kasoori Methi (Dried fenugreek leaves)
- Mouri/Saunf (Fennel seeds)
- Salt to taste
Directions
Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire.
Category:Bangladeshi Recipes
Category:Bangladeshi Vegetarian