Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Bean | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500g mutton
- 50g Bengal gram (chana dal)
- 50g split gram (tuwar dal)
- 50g green gram (moong dal)
- 100g potatoes
- 100g carrots
- 50g beans
- 100g eggplants
- 5 small bunches methi leaves (fenugreek)
- 10 small bunches of spinach
- 6 green chilies
- 100g onions
- 100g tomatoes
- 3 tsp ginger-garlic paste
- For preparing Dhansagh masala:
- 10g pineapple flowers
- 10g garam masala
- 1/4 piece of nutmeg
- 3 tsp chili powder
- 1/4 tsp turmeric
- 100g oil
- Salt to taste
- =
Directions
Mix all the dals, vegetables with half mutton and pressure cook for few minutes. Blend all of them to a fine paste with salt, spinach and green chilies.
Boil the remaining half of the mutton and keep aside.
Heat oil in a pan, fry fenugreek leaves along with onions, ginger-garlic paste, dhansagh masala powder for 2-3 minutes.
Then add chopped tomatoes, mutton pieces, dal-vegetable mix and cook for another 10-15 minutes.
Serve with brown rice or chapathis.