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Indian Spinach-Paalak Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.5705
Energy (kCal)203.699
Carbohydrates (g)23.4612
Total fats (g)9.1497
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut very finely/grind the spinach. | 2. Keep aside. | 3. Heat the butter/oil/ghee. | 4. Add mustard seeds, cumin. | 5. When they begin to pop, add the bengal gram and fry till it turns lightly golden. | 6. Add the italian oil and the peppers and the onions. | 7. Fry till done, then add chillies and curry leaves. | 8. When almost done add the peas and garlic ginger paste and then the spinach/spinach paste. | 9. Add salt to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach 1 bunch chopped 78.2 12.342 9.724 1.3259999999999998
    mustard seed - - - -
    bengal dal 1 tablespoon - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    pea 1/2 cup 20.58 3.6995 1.3719999999999999 0.098
    red pepper capsicum green 1/2 - - - -
    red chilies 2 - - - -
    white onion 1/4 sweet - - - -
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    curry leaf 3 -5 - - - -
    italian dressing oil - - - -
    garlic 2 teaspoons crushed 8.344 1.8514 0.3562 0.027999999999999997
    ginger 2 teaspoons 3.2 0.7108 0.0728 0.03
    salt - - - -

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



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