Nutritional Values
Recipe Type:
Non-Veg
kcal
min
Ingredients :
1 cup fresh spinach (palak), chopped
1/2 cup cooked chickpeas
1 small onion, finely chopped
1 small tomato, chopped
1/2 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder (adjust to taste)
Salt to taste
1 tablespoon cooking oil
1/4 cup coconut milk (optional, for added creaminess)
Fresh coriander leaves for garnish
Lemon wedges for serving (optional)
Banane Ki Vidhi
Sauté Aromatics:
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
Add Spices and Tomato:
- Add ginger-garlic paste and sauté for a minute until the raw aroma fades.
- Mix in coriander powder, turmeric powder, and red chili powder.
- Add chopped tomatoes and cook until they become soft and the oil starts to separate.
Cook Spinach:
- Add chopped spinach to the pan and cook until it wilts and reduces in volume.
Introduce Chickpeas:
- Add cooked chickpeas to the spinach mixture and stir well.
- If using coconut milk, add it at this stage for a creamy texture.
Simmer and Season:
- Allow the curry to simmer for a few minutes, allowing the flavors to meld.
- Season with salt according to taste.
Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with rice or roti, accompanied by lemon wedges if desired.
PFCF (Per Serving):
- Protein: 30%
- Fat: 35%
- Carbohydrates: 35%
