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Methi(Dried Fenugreek Leaves) And Curd (Yoghurt) Gravy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0007
Energy (kCal)119.538
Carbohydrates (g)20.488
Total fats (g)4.1837
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat ghee in a frying pan. | 2. Fry sliced onions in it till they turn a golden brown colour. | 3. Add salt, red chilli powder, corriander, kasoori methi, garlic and yoghurt and fry the masala till well-browned and ghee separates from the masala. | 4. Add the coconut paste, bay leaves, garam masala powder and 1 cup of water. | 5. Stir. | 6. Add veggies of your choice/paneer (cottage cheese, cubed), meat or koftas now. | 7. Simmer on low heat till the gravy gets thickened and the veggies/meat/paneer/koftas are cooked. | 8. Serve hot with rice/rotis/naan/parathas/bread! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ghee 3 tablespoons - - - -
    onion 1 sliced 60.0 14.01 1.65 0.15
    salt - - - -
    red chili powder 1 teaspoon - - - -
    coriander seed 2 teaspoons ground 10.728 1.9796 0.4453 0.6397
    fenugreek leaf 2 teaspoons dried - - - -
    garlic 3 cloves ground 13.41 2.9754 0.5724 0.045
    yoghurt 3/4 cup smoothened - - - -
    coconut 2 tablespoons grated ground 35.4 1.5230000000000001 0.33299999999999996 3.3489999999999998
    bay leaf 3 - - - -
    garam masala powder 1/2 teaspoon - - - -

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



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