Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
351
Calories
3g
Protein
26g
Fat
30g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 |
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 tbsp oil or butter
- 1 onion
- 1 garlic
- ¼ tsp ground turmeric
- ¼ cup chopped canned tomatoes, whizzed in the blender
- 1 green chilli
- 1 tsp grated fresh root ginger
- 1 tsp garam masala
- 1½ teaspoons salt
- 2 handfuls of chopped fresh coriander
- ½ teaspoon white sugar
- 4 tinde, topped and tailed with the skin scraped off with a knife, cut into small chunks
- or oil, to serve butter
- Copyright Vicky Bhogal, British Asian Cooking, published by Simon and Schuster £14.99
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes