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Jalfrezi Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.7005
Energy (kCal)356.18
Carbohydrates (g)24.7281
Total fats (g)28.9855
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First peel the garlic and ginger. | 2. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. (Cumin, mustard seeds, fenugreek seeds and coriander seeds) | 3. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat. | 4. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whizz to a powder. | 5. Either way, when you've ground them, whizz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 2 - - - -
    ginger 2 3.2 0.7108 0.0728 0.03
    cumin seed 2 teaspoons 15.75 1.8581 0.748 0.9353
    brown mustard seed 1 teaspoon - - - -
    fenugreek seed 1 teaspoon 11.950999999999999 2.1590000000000003 0.851 0.2372
    coriander seed 1 teaspoon 5.364 0.9898 0.2227 0.3199
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    sea salt 1/2 teaspoon - - - -
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    tomato puree 2 tablespoons 11.875 2.8062 0.5156 0.0656
    green chili 1 60.0 14.19 3.0 0.3
    coriander - - - -

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



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