Spinach, chickpeas, ginger, and garam masala make this Lahore skillet deep green and warmly spiced.
12 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash the spinach and chop it coarsely.
Turn the ginger in oil for 1 minute until its aroma comes out.
Add the tomatoes and cook for 7 minutes until saucy.
Add the chickpeas and garam masala to the pan.
Add the spinach and cook for 6 minutes until wilted.
💡 Tip: Not overcooking the spinach keeps the pan's color lively.
🍽️ Serving suggestion: Serve hot with rice or lavash.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~285
kcal calories
13
g protein
35
g carbs
11
g fat
7.4g
Sugar
11.7g
Fiber
110.5mg
Sodium
1.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
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