indian

Punjabi Style Mustard Spinach Chickpea Curry with Basmati Rice

Name: Punjabi Style Mustard Spinach Chickpea Curry with Basmati Rice
Yield: 1 serving
Cuisine: indian
Ingredients: 182 g cooked basmati rice; 156 g cooked chickpeas, drained; 104 g spinach, chopped; 104 g tomato, chopped; 10 g neutral oil; 9 g ginger garlic paste; 3 g mustard seeds; 2 g turmeric powder; 2 g garam masala; 9 g lemon juice

This simmered dish pairs cooked basmati rice with cooked chickpeas, drained, spinach, chopped and mustard seeds. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

106 g Carbohydrates

15 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

182g cooked basmati rice 237 kcal
156g cooked chickpeas, drained 256 kcal
104g spinach, chopped 24 kcal
104g tomato, chopped 19 kcal
10g neutral oil 88 kcal
9g ginger garlic paste 7 kcal
3g mustard seeds 2 kcal
2g turmeric powder 6 kcal
2g garam masala 6 kcal
9g lemon juice 3 kcal

Cooking instructions

neutral oilginger garlic paste
Heat oil in a saucepan over medium heat. Add ginger garlic paste and cook 30 seconds.
spinachmustard seedsturmeric powder
Stir in spinach and cook 2-3 minutes until wilted. Add mustard and turmeric; cook 30 seconds.
cooked chickpeastomato
Add chickpeas, tomatoes, and 120 ml water. Simmer 8-10 minutes to meld flavors.
garam masalalemon juice
Stir in garam masala and lemon juice. Adjust salt and thickness with a splash of water if needed.
cooked basmati rice
Warm the cooked basmati rice in a microwave or pan with 1 tbsp water.
cooked basmati ricecooked chickpeasspinach
Serve the spinach-chickpea curry over rice.