Try this Basin curry recipe, or contribute your own.
Suggest a better descriptionMix the chickpea flour, turmeric, chilli powder, salt.
Add yogurt gradually to this mixture to form a smooth paste, and then add the water.
Heat the oil in a large, heavy-based pan; add the onion (half onion for pao yoghurt). Let it be pink. Add sliced garlic (4-5 for pao). Let it brown. Add cumin seeds and the whole red chillies (optional)
When the cumin seeds begin to splutter, add the flour and yogurt mixture and bring to a boil.
Simmer over a low heat till it thickens a bit. Add salt as needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2856g) | ||
Recipe Makes: 1 | ||
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Calories: 3602 | ||
Calories from Fat: 2365 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 262.8g | 350 % | |
Saturated Fat 48.6g | 243 % | |
Monounsaturated Fat 72.6g | ||
Polyunsanturated Fat 126.1g | ||
Cholesterol 117.2mg | 36 % | |
Sodium 1015mg | 35 % | |
Potassium 4513.7mg | 119 % | |
Total Carbohydrate 210.1g | 62 % | |
Dietary Fiber 25.6g | 102 % | |
Sugars, other 184.5g | ||
Protein 107g | 153 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3602
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