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Mushroom Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.4338
Energy (kCal)304.4759
Carbohydrates (g)26.8691
Total fats (g)22.0208
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut mushroom into thin slices. | 2. Grind cinnamon, fennel seeds & clove to fine powder in a mixer. | 3. Heat oil in a pan & add the above powder & ginger garlic paste to it & fry for a minute on a low flame. | 4. Add chopped onions & fry till golden brown. | 5. Add chopped tomatoes & continue to fry till oil separates from it. | 6. Then add pepper , chilli & turmeric powder & mix well. | 7. Add mushrooms & 1/4 cup of water , salt & mix well.close the lid of the pan & let it cook in simmer. | 8. Uncover when mushrooms are cooked & keep stirring for few minutes till all the water evaporates & when it comes in the form of thick gravy type. | 9. Finally garnish with chopped coriander leaves. | 10. Serve with basmati or jasmine rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mushroom 1/2 - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    fennel seed 2 -3 teaspoons 0.0 0.0 0.0 0.0
    cinnamon 1 inch - - - -
    clove 2 cloves - - - -
    ginger garlic paste 2 teaspoons - - - -
    black pepper 2 teaspoons 11.546 2.9417 0.4779 0.15
    red chili powder 1/2 teaspoon - - - -
    turmeric powder 1/4 teaspoon - - - -
    coriander leaf 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    oil 5 teaspoons 186.88 0.0 0.0597 21.2224
    salt - - - -

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



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