Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Cashew Nut | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups malai (thick top cream of milk)
- 2 onions finely chopped
- 1 tomato finely chopped
- 10 flakes garlic
- 1" piece ginger peeled
- 5 green chillies
- 1 tbsp. coriander leaves, finely chopped
- 10 - 12 cashew nuts
- 1/4 tsp. turmeric powder
- Salt to taste
- 3 tsp. ghee
- =
Directions
Make a smooth paste of ginger - garlic. Break the cashew nuts into small bits. Heat ghee, fry the cashew nuts, drain, and keep aside. Add the chopped onions, and fry for 2 minutes. Then add the ground paste, salt, green chillies, turmeric powder. Add tomatoes, cook till oil separates from gravy. Add cream, stir and cook. Simmer for 2 minutes. Garnish with chopped coriander and fried cashew nuts. Serve hot with roti or naan.