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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. spice mix (indian restaurant, recipe link below)
- 1 tsp. chili powder
- 3/4 tsp. paprika
- 1 tsp. dried fenugreek leaves (kasoor methi -)
- 1/2 tsp. tandoori masala
- 1/2 tsp. kosher salt
- 1/4 tsp. coarse black pepper (butcher's grind works well)
- 3 Tbsp. oil
- 2 inches cassia bark (piece of, or cinnamon stick)
- 1 cardamom pod (black, or 2-3 green cardamom pods)
- 1 bay leaf
- 2 Tbsp. onions (or shallots minced)
- 1 Tbsp. garlic ginger paste (recipe link below)
- 1 1/2 Tbsp. tomato paste (with enough water to dilute to the consistency of pasatta)
- 2 Tbsp. cilantro leaves and stems (finely chopped)
- 15 oz. base (curry, recipe link below)
- 12 oz. beef (pre-cooked lamb -, or chicken work as well)
- 1/2 tsp. sugar
- 5 cherry tomatoes (halved)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat6g30% |
| Trans Fat1g |
| Cholesterol60mg20% |
| Sodium660mg28% |
| Potassium620mg18% |
| Protein19g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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