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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste. | 2. Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2		diced	80.4198	17.3796	3.9316	0.8936
onion	1		chopped	64.0	14.944	1.76	0.16
ginger	1	piece	peeled chopped	-	-	-	-
rice flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
garbanzo bean	2	cans	rinsed drained	2266.8666	377.5112	122.7586	36.2219
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
salt	1	teaspoon		-	-	-	-
cilantro	1	teaspoon	chopped	0.0767	0.0122	0.0071	0.0017

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.