Pan-Indian · Main · Contains egg
Palak anda
Eggs in spinach gravy
- Energy
- 300 kcal
- Protein
- 20.7 g
- Fibre
- 5.74 g
- Time
- 30 min
Per serving, 324 g.1 Good for lunch or dinner.
One serving gives you
- 88%of the day’s folate
- 63%of the day’s vitamin B12
- 58%of the day’s vitamin A
- 23%of the day’s iron
Nutrition facts
One serving, 324 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy300 kcal17%
Carbohydrates
- Carbohydrate9.81 g3%
- Fibre5.74 g23%
- Soluble fibre1.59 g
Fats
- Fat20.1 g41%
- Saturated fat limit5.62 g29% of limit
- Monounsaturated fat8.11 g
- Polyunsaturated fat3.61 g
- Omega-63.2 g41%
- Omega-30.29 g30%
- EPA + DHA81.6 mg
- Cholesterol limit456 mg
Protein and amino acids
- Protein20.7 g41%
- Histidine846 mg141%
- Isoleucine531 mg44%
- Leucine1,501 mg64%
- Lysine1,539 mg143%
- Methionine + cystine2,902 mg484%
- Phenylalanine + tyrosine2,046 mg244%
- Threonine1,235 mg294%
- Tryptophan283 mg135%
- Valine1,210 mg155%
Vitamins
- Vitamin A484 µg58%
- Vitamin B10.27 mg20%
- Vitamin B20.36 mg19%
- Vitamin B31.08 mg10%
- Vitamin B52.28 mg46%
- Vitamin B60.43 mg23%
- BiotinNot in the source data
- Folate193 µg88%
- Vitamin B121.39 µg63%
- Vitamin C36.3 mg56%
- Vitamin D0.93 µg6%
- Vitamin E4.09 mg55%
- Vitamin K380 µg691%
Minerals
- Calcium190 mg19%
- ChromiumNot in the source data
- Copper0.38 mg23%
- IodineNot in the source data
- Iron6.55 mg23%
- Magnesium136 mg37%
- Manganese1.6 mg40%
- MolybdenumNot in the source data
- Phosphorus332 mg33%
- Potassium1,065 mg30%
- Selenium60.3 µg151%
- Sodium limit476 mg24% of limit
- Zinc2.46 mg19%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Egg, whole, boiled udikinchina kodiguddu125 g
- Spinach palakura105 g
- Groundnut oil palli nune5.5 g
- Onion, big ullipaya35 g
- Tomato, ripe, local40 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli3 g
- Chillies, red endu mirapakaya1.2 g
- Coriander seeds dhaniyalu1.2 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Cumin seeds jeelakarra0.8 g
- Iodized salt (table salt) uppu0.7 g
Method
About 30 minutes.
- 1
Hard-boil 125 g boiled egg and peel. Blanch and purée spinach.
- 2
Heat 5.5 g groundnut oil; add the cumin, then the chopped onion and cook until golden. Add ginger, garlic, the tomato, turmeric, chilli powder, ground coriander and salt; cook until the oil separates.
- 3
Add the spinach, simmer 5 minutes and add the eggs.