Kashmiri Hak (Stir-fried spinach with a hint of asafoetida)
Ingredients
- 2.2 lb Spinach palak
- 1 1/2 floz Mustard sarson oil
- a pinch Asafoetida hing
- Salt to taste
- 4 Dry red chillies sookhi lal mirch
- 16 floz Water
- a pinch Sugar
- 1/4 tsp Tikka masala crushed
Instructions
- Clean and wash the spinach; keep aside.
- Heat the oil in a pot; add asafoetida, salt, dry red chillies, and water. Cover immediately and wait till the oil stops spattering. Uncover and bring to the boil.
- Add the spinach followed by sugar; stir well. Cook on high heat for 15 minutes.
- Add the tikki masala and cook for 5 minutes more, stirring continuously.
- Serve hot accompanied by steamed rice.
Calories: 83 kcal
Carbohydrates: 14 g
Protein: 8 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 333 mg
Potassium: 1552 mg
Fiber: 7 g
Sugar: 4 g
Vitamin A: 23830 IU
Vitamin C: 135 mg
Calcium: 263 mg
Iron: 7 mg