pakistani

Mustard Greens and Corn Flatbread Makki Saag

Name: Mustard Greens and Corn Flatbread Makki Saag
Yield: 1 serving
Cuisine: pakistani
Ingredients: 220 g mustard greens (chopped); 120 g spinach (chopped); 22 g ghee; 140 g onion (finely chopped); 15 g ginger garlic paste; 8 g green chili (finely chopped); 45 g cornmeal (fine); 3 g salt; 2 g red chili powder; 10 g lemon juice

This dish pairs mustard greens with green chili, spinach and ghee. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

19 g Protein

74 g Carbohydrates

30 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g mustard greens (chopped) 154 kcal
120g spinach (chopped) 28 kcal
22g ghee 194 kcal
140g onion (finely chopped) 56 kcal
15g ginger garlic paste 12 kcal
8g green chili (finely chopped) 3 kcal
45g cornmeal (fine) 167 kcal
3g salt 0 kcal
2g red chili powder 1 kcal
10g lemon juice 3 kcal

Cooking instructions

mustard greens (chopped)spinach (chopped)
Bring a pot of water to a boil. Add mustard greens and spinach; blanch 3 minutes, then drain well and chop finely.
gheeonion (finely chopped)
Heat ghee in a pan on medium. Add onion and cook until golden, 6-8 minutes.
ginger garlic pastegreen chili (finely chopped)
Add ginger garlic paste and green chili; cook 30 seconds.
green chili (finely chopped)saltred chili powder
Stir in chopped greens, salt, and red chili powder. Cook 5 minutes, stirring, to drive off moisture.
cornmeal (fine)
Sprinkle cornmeal over the greens and mix vigorously. Cook 3-4 minutes until thick and cohesive; add a splash of water if needed.
lemon juice
Finish with lemon juice and serve hot.