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Korma Curry Paste

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.1874
Energy (kCal)748.6603
Carbohydrates (g)56.405
Total fats (g)59.2204
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the garlic and ginger. | 2. Put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat. | 3. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. | 4. When you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. Add a little more tomato puree if more liquid is needed;. | 5. Stated the recipe should store well in the refrigerator kept in a small airtight container. Cover the paste is a layer of oil to keep it fresh. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 2 - - - -
    ginger 1 tablespoon 4.8 1.0662 0.1092 0.045
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    garam masala 1 teaspoon - - - -
    sea salt 1/2 teaspoon - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    tomato puree 1 tablespoon 5.9375 1.4031 0.2578 0.0328
    green chilies 2 194.3028 48.0 0.0 0.0
    coconut 3 tablespoons desiccated 53.1 2.2845 0.4995 5.0235
    almond 2 tablespoons ground 240.44799999999998 0.0 0.0 27.2
    coriander 1/2 cup 1.84 0.2936 0.1704 0.0416
    cumin seed 2 teaspoons 15.75 1.8581 0.748 0.9353
    coriander seed 1 teaspoon 5.364 0.9898 0.2227 0.3199

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



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