Monday, March 5, 2018

Saag

Source: myheartbeets.com
Course: Veggie Side
Cuisine: Asian | South
Main Ingredient: Veggies
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Serves:

Ingredients
  • 2 tablespoon ghee
  • 1 pound spinach
  • 1 pound mustard leaves or other leafy green
  • 2 medium onion diced
  • 2 teaspoon ginger minced
  • 4 clove garlic minced
  • 1 teaspoon coriander
  • 1 teaspoon cumin, ground
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne, ground
  • salt & pepper to taste
  • pinch kasoori methi dried fenugreek leaves

Directions
  1. Press the 'sauté' button on the Instant Pot, then melt the ghee.
  2. Add the onion, ginger, garlic and spices to the ghee and stir-fry for 2-3 minutes.
  3. Cancel the sauté.
  4. Add the spinach first, followed by mustard or other greens.
  5. Set IP for 'manual' and cook for 3 minutes, then quick release.
  6. Once pot can be opened, add the contents to a blender, and pulse at low setting to desired consistency.

Nutrition Estimate per Serving
  • Net Carbs: 4g
  • Calories: 122
  • Protein: 6g
  • Carbohydrate: 9g
  • Fat: 8g
  • Fiber: 5g

Projects & Goals

All recipes maintained on
Plan To Eat

No comments:

Post a Comment