Palak Methina Muthia
Serves 4 to 6
| Ingredients | |
|---|---|
| 1 bunch spinach leaves, chopped | ¼ teaspoon soda bi-carb |
| ½ bunch fenugreek leaves (methi), chopped | 3 tablespoons oil |
| 1 ½ teaspoons green chilli-ginger paste | 1 teaspoon chopped garlic |
| 4 tablespoons whole wheat flour(gehun ka atta) | 2 tablespoons finely chopped onion(optional) |
| 2 tablespoons Bengal gram flour (besan) | 1 tablespoon lemon juice |
| 2 tablespoon semolina (rawa) | 1 ½ tablespoons fresh cream |
| 1/3 teaspoon pepper powder | 2 tablespoons chopped coriander |
| ½ teaspoon cumin seeds (jeera ) | salt to taste |
For the Garnish
2 to 3 tablespoons grated paneer finely chopped tomato pieces.Method
In a bowl, combine the fenugreek and spinach leaves. Sprinkle 1 teaspoon of salt, mix it well and squeeze out all the liquid.- Combine all the ingredients in a bowl and knead into a soft dough, using water.
- Apply a little oil on your hands and divide the mixture into bite sized portions and place in a steamer.
- Top with a little grated paneer and one piece of tomato.
- Steam for 15 to 20 minutes and serve hot with green chutney.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 303 | Carotene( µg ) | 639.6 |
| Protein (g) | 7.86 | Vitamin C (mg) | 36.71 |
| Carbohydrate (g) | 25.85 | Mg (mg) | 84.8 |
| Fat (g) | 18.74 | Na (mg) | 61.35 |
| Fibre (g) | 1.20 | K (mg) | 285.25 |
| Minerals (g) | 2.30 | Mn (mg) | 0.91 |
| Calcium (mg) | 146.63 | Zn (mg) | 0.91 |
| Phosphorus (mg) | 124.55 | Cr (mg) | 0.01 |
| Iron (mg) | 2.57 | ||