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Dum Aloo Kashmiri

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.4671
Energy (kCal)283.9833
Carbohydrates (g)11.6574
Total fats (g)26.6022
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry potatoes in oil, drain and keep aside. | 2. Now prepare the gravy. | 3. For this, take red chilli paste in a bowl. | 4. Add ginger-garlic paste and some water. | 5. Add almond paste and onion paste and mix with a spoon. | 6. Put 1 1/2 tbsp oil in a pan. | 7. Add red chilli paste, cumin powder, cinnamon and clove powders, red chilli powder and saunf powder. | 8. Saute till all these masalas are cooked. | 9. Add onion-almond paste and some water. | 10. Add tomato puree and some water. | 11. Add salt. | 12. Prick the potatoes all over and add to the gravy. | 13. Cover and cook for about 15 minutes on low flame. | 14. Add cream, cilantro and almonds just before serving hot with hot rotis or kulcha! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 200 cut - - - -
    oil 168.192 0.0 0.0538 19.1002
    red chili paste 2 teaspoons - - - -
    ginger garlic paste 2 tablespoons - - - -
    water - - - -
    almond paste 1 tablespoon 64.9788 6.7829999999999995 1.2769 3.9356
    onion paste 2 tablespoons browned - - - -
    oil 1 1/2 1/2 168.192 0.0 0.0538 19.1002
    cumin powder 1/2 teaspoon - - - -
    red chili powder 1/2 teaspoon - - - -
    cinnamon 1 pinch - - - -
    clove powder 1 pinch - - - -
    saunf 1 1/2 1/2 - - - -
    tomato puree 3 tablespoons 17.8125 4.2094 0.7734 0.0984
    salt 1 teaspoon - - - -
    cream 2 teaspoons 33.0 0.665 0.363 3.468
    cilantro - - - -
    almond blanched - - - -

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



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