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nepali

Saag with Paneer and Millet Dhido

This dish pairs millet flour with paneer, cubed, spinach, chopped and ghee. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

29 g Protein
56 g Carbohydrates
33 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 58g millet flour 211 kcal
  • 246g water 0 kcal
  • 159g spinach, chopped 37 kcal
  • 101g paneer, cubed 324 kcal
  • 7g ghee (or vegetable oil) 62 kcal
  • 5g garlic, minced 7 kcal
  • 1g cumin powder 4 kcal
  • 1g salt 0 kcal
  • 7g lemon juice 2 kcal

Cooking instructions

  1. millet flourwater
    Bring water to a boil in a saucepan. Whisk in millet flour gradually to avoid lumps.
  2. Reduce heat to low and stir continuously until thick and smooth, 6-8 minutes. Cover and keep warm.
  3. ghee (or vegetable oil)garlic
    In a skillet, heat ghee or oil. Add garlic and cook 20 seconds until fragrant.
  4. spinachsalt
    Add spinach and salt; cook until wilted and most moisture evaporates, 4-5 minutes.
  5. paneercumin powder
    Add paneer cubes and cumin; stir gently to warm through, 2 minutes.
  6. millet flour
    Serve the saag with warm millet dhido.

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