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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a large pot and fry the meat to seal it. Remove the meat from the pot and set aside. | 2. Fry the onion with the garam masala and chili powder till the onion is golden. | 3. Put the meat back in the pot with the tomato puree and the cardamoms. Stir and cover the pot with a close fitting lid reduce the heat to low and cook for 30 minutes stirring from time to time. If the curry looks too dry add a little water. | 4. Add the vegetables, salt, lemon juice, and the water; bring to the boil, reduce heat and simmer till the meat and vegetables are tender. | 5. Serve with plain boiled rice and a dish of dhal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
meat	1	lb	cubed	517.104	0.0	101.5157	9.2081
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
onion	1		sliced	64.0	14.944	1.76	0.16
garam masala	1 1/2	1/2		-	-	-	-
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
tomato puree	3	ounces		32.3184	7.6374	1.4033	0.1786
cardamom	2			12.44	2.7388	0.4304	0.268
salt	1	teaspoon		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
potato	1		cubed	-	-	-	-
pea	4	ounces		47.6271	8.5615	3.1751	0.2268
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
water	1/2			0.0	0.0	0.0	0.0

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