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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil/butter/ghee. | 2. Once hot, chop and add the garlic, ginger, onions and green chillis. Stir fry for around 2 minutes on medium heat. Do not let it stick to the pan, add a little water if needed. | 3. Add fennel seeds stir fry for a further 5 minutes or until the onion has turned a light shade of brown. | 4. When the oil seems to be seperating from the onion mixture around the edges (this will usually happen after about 15 minutes of stir frying since you put the onions in), add the cayenne pepper, turmeric powder, and tandoori masala. | 5. Stir fry for a further 5 minutes. | 6. Before adding the baked beans, just double check that any water that you may have added has evaporated. If so, then add the baked beans and let it simmer for a further ten minutes. Just make sure you stir now and then so it doesnt stick together at the bottom. | 7. Chop and stir in the coriander, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bean	830		baked	66400.0	9387.5862	9616.5517	1144.8276
fennel seed	1 1/2	1/2		10.35	1.5687	0.474	0.4461
coriander	1/3	cup		1.2267	0.1957	0.1136	0.0277
ghee	1/2	cup		-	-	-	-
cayenne pepper	1 1/4	1/4		7.155	1.2742	0.2702	0.3886
turmeric	3/4	teaspoon		7.02	1.5106	0.2178	0.0731
tandoori masala	1	tablespoon		-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
garlic clove	3			-	-	-	-
gingerroot	1	inch		-	-	-	-
green chilies	2			194.3028	48.0	0.0	0.0

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