Punjabi Kombu Seaweed over Amaranth Grain
- Amaranth grain167 g620 kcal
- Butternut squash117 g53 kcal
- Corn oil19 ml171 kcal
- Jalapeño pepper2 piece8 kcal
- Kombu seaweed159 g68 kcal
- Sea salt4 g0 kcal
- Shiso leaf1 bunch3 kcal
- Sumac5 g14 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Punjabi-inspired comfort food: tender kombu seaweed paired with jalapeño pepper and butternut squash and amaranth grain, finished with shiso leaf and a hit of sumac. 1. Pat the kombu seaweed dry and season with sea salt, sumac. 2. Heat corn oil in a heavy pan and sear the kombu seaweed until it develops a deep golden crust, about 16 minutes. 3. Add jalapeño pepper and butternut squash to the pan and cook until just tender, stirring in shiso leaf for fragrance. 4. Cook the amaranth grain separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.