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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on). | 2. Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat. | 3. Add the ginger, garlic and chillies, fry for another 3 minutes. | 4. Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick. | 5. Add the remaining spices and after 30 seconds add the tomato and coriander. | 6. Stir in 2 cups of water and salt. | 7. Simmer over a low heat for 15 minutes and stir every so often. | 8. Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months. | 9. TO USE THIS PASTE: | 10. Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1			64.0	14.944	1.76	0.16
ginger	4			6.4	1.4216	0.1456	0.06
garlic clove	6			-	-	-	-
green chilies	3 -4			0.0	0.0	0.0	0.0
tomato	6			98.28	21.2394	4.8048	1.092
oil	1/2	cup		897.9	0.0	0.287	101.96700000000001
cilantro	4	teaspoons		1.84	0.2936	0.1704	0.0416
cumin powder	1/2	teaspoon		-	-	-	-
turmeric powder	1/2	teaspoon		-	-	-	-
garam masala	1/2	teaspoon		-	-	-	-
coriander leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
water	2	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-

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