Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Quarter the tomatoes. Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water. | 2. Pressure cook till two whistles. Remove and set aside to cool. | 3. Blend the mixture in a blender and strain. | 4. Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute. | 5. Add the pureed tomatoes and cook for two to three minutes.Dry roast the kasuri methi in a microwave or on a tawa. Crush. | 6. Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey. Stir and cook for a minute. Add the crushed kasuri methi and garam masala powder. | 7. Mix and cook for a minute.Add cream only if you need to use the gravy immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	12		sized	502.32	111.384	26.208000000000002	4.368
salt				-	-	-	-
kashmiri chili powder	1	tablespoon		-	-	-	-
gingerroot	1	inch	chopped	-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
garlic paste	1	tablespoon		-	-	-	-
ginger paste	1	tablespoon		-	-	-	-
fenugreek leaf	1/2	teaspoon	dried	-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
garam masala powder	1	teaspoon		-	-	-	-
cream	1	cup		792.0	15.96	8.712	83.23200000000001

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