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Spinach in Spicy Yoghurt (Palak Raita)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)743.5939
Energy (kCal)7668.4705
Carbohydrates (g)1319.2483
Total fats (g)127.6231
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean and wash spinach. | 2. Discard the stems. | 3. Steam over low heat until tender. | 4. Drain well and chop finely. | 5. Heat oil in a small pan. | 6. Fry mustard seeds until they start spluttering. | 7. Then add cumin, fenugreek and corriander seeds. | 8. Stir well. | 9. Fry until fenugreek (methi) seeds turn golden brown. | 10. Remove from heat. | 11. Add red chilli powder and salt. | 12. Cool slightly. | 13. Stir in yoghurt. | 14. Mix well. | 15. Add spinach. | 16. Mix thoroughly. | 17. Chill. | 18. Sprinkle little corriander powder on top. | 19. Serve chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach 225 7425.0 1316.25 742.5 101.25
    plain yogurt 1000 beaten - - - -
    black mustard seed 1 teaspoon - - - -
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    coriander seed 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    fenugreek seed 1/2 teaspoon 5.9755 1.0795 0.4255 0.1186
    red chili powder 1/2 teaspoon - - - -
    salt 1 teaspoon - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669

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



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