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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half the olive oil in a frying pan. Add cumin seeds, paprika, coriander powder and garlic, saute 1 minute. | 2. Add drained tofu. Saute until tofu is golden brown, remove from pan and set aside. | 3. Grind cloves, cardamom and fennel seeds. | 4. Heat remaining oil and add ground powder and leek, saute until brown. | 5. Add kale, saute until kale is limp. | 6. Add salt and blend kale mixture in a food processor with tomato and tomato paste. | 7. Return to pan and add tofu mixture. Simmer 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	2		cubed	81.6465	1.5762	9.7919	4.9442
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
coriander powder	1	teaspoon		5.364	0.9898	0.2227	0.3199
garlic clove	2			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
clove	2	cloves		-	-	-	-
leek	1		washed sliced	54.29	12.5935	1.335	0.267
kale	2	bunches	washed chopped	-	-	-	-
tomato paste	4	tablespoons		52.48	12.1024	2.7648	0.3008
tomato	1	can		40.2099	8.6898	1.9658	0.4468
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
cardamom seed	1/2	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-

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