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Rogan Josh Curry Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.5803
Energy (kCal)325.537
Carbohydrates (g)16.6264
Total fats (g)29.8226
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make the curry paste first peel the garlic and ginger. | 2. Heat frying pan on a medium to high heat and add the spices for toasting to the dry pan and lightly toast them for a few minutes, until they are golden brown and fragrant. | 3. Then remove the pan from the heat and add the toasted spices to a pestle and mortar and grind until fine (or place them in a good processor or coffee grinder). | 4. Once you have ground the toasted spices add them to a good processor and blend with the rest of the ingredients until you have a smooth paste. | 5. The recipe finished here so it is assumed you would be using that day, it may keep in a sealed sterile jar for a few days but I do not know for sure. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 2 - - - -
    gingerroot - - - -
    bell pepper 75 roasted - - - -
    paprika 1 tablespoon 19.176 3.6713 0.9615 0.8765
    paprika 1 tablespoon smoked 19.176 3.6713 0.9615 0.8765
    garam masala 2 tablespoons - - - -
    turmeric 1 tablespoon 29.328000000000003 6.3112 0.9099 0.3055
    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
    1 chili - - - -
    coriander 1 bunch - - - -
    cumin seed 2 teaspoons 15.75 1.8581 0.748 0.9353
    coriander seed 2 teaspoons 10.728 1.9796 0.4453 0.6397
    black peppercorn 1 teaspoon - - - -

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



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