Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
471
Calories
15g
Protein
15g
Fat
70g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
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
- 1KG KEEMA
- HANDFUL OF PEAS
- 500G PASTA
- 2 SMALL TOMATOES
- 2 ONIONS
- 2 GREEN CHILLIES
- 1 TABLESPN OIL
- 1 TSP ZEERA POWDER
- 1 TSP CHILLI POWDER
- 1/2 TSP HALDI
- 1 TSP CORRIANDER POWDER
- 1 TSP GARAM MASALA POWDER
- 1 CLOVE GARLIC CRUSHED
- BUNCH OF FRESH CORRIANDER LEAVES
Directions
1
PUT IN OIL, FRY GARLI AND ONIONS,THEN ADD ONE CHILLI FOR 2-3 MINS
2
THEN ADD KEEMA COOK FOR 3 MINS THEN ADD ZEERA, GARAM MASALA AND CORRIANDER POWDER AND COOK FOR 15 MINS
3
ADD HALDI OTHER GREEN CHILLI, CHILLI POWDER.COOK FOR FURTHER 5MIN
4
THEN ADD TOMS AND STIR UNTIL TOMS MELT.ADD PEAS
5
SEPARATELY BOIL PASTA WHILE KEEMA IS ON SLOW POER TO COOK.ADD WATER TO KEEMA IF NECCESSARY
6
DRAIN PASTA ADD TO KEEMA, STIR FOR 5 MINS THEN ADD FRESH CORRIANDER AND SERVE.
7
Category:Pakistanian Recipes
8
Category:Pakistanian Appetizers
Recipe sourced from
fandom