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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. oil
- 1/2 onion (– finely minced)
- 2 tsp. garlic ginger paste (– recipe link below)
- 1/2 tsp. methi (kasoor, – fenugreek leaves)
- 2 tsp. spice mix (Indian restaurant, – recipe link below)
- 1 tsp. chili powder (kashmiri)
- 1/2 tsp. kosher salt (remember you added salt to the keema already)
- 2 tsp. tomato paste (with enough water to dilute to the consistency of pasatta)
- 15 oz. base (curry, – recipe link below)
- 1 cup peas (fresh or frozen)
- 12 oz. keema (pre-cooked, – recipe link below)
- 1/4 lemon
- salt (to taste – or not)
- red chili (a bit of sliced, to garnish – optional)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium820mg34% |
| Potassium590mg17% |
| Protein19g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C35% |
| 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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