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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. In the container of a food processor or blender, combine half of the spinach with the buttermilk. Puree until smooth. Transfer to a saucepan, and stir in the rest of the spinach. Stir together the cornstarch and water; mix into the saucepan along with the sugar, peanuts (see Cook's Note), and salt. Set aside. | 2. Heat olive oil in a small skillet over medium heat. Add cumin seeds, and when they begin to sizzle, stir in the serrano peppers. (You can slice the peppers in two for added flavor and spiciness--or use fewer chiles, if desired.) When the peppers begin to soften slightly, scrape the contents of the pepper pan into the buttermilk mixture. | 3. Bring the buttermilk mixture to a boil, stirring constantly. Remove from heat immediately, and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1	can	drained	49.4753	8.7706	4.9475	0.6747
buttermilk	3	cups		-	-	-	-
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
water	2	tablespoons		0.0	0.0	0.0	0.0
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
peanut	3	tablespoons		155.2162	4.4156	7.0628	13.4795
salt	to taste			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
serrano pepper	3			2.1	0.4397	0.1142	0.0289

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.