Heat butter in large skillet over medium-high heat. Add onion; saute 5 minutes or until golden brown. Stir in garlic and chopped ginger root; stir-fry for 30 seconds. Add tomato; stir-fry 2 minutes. Stir in turmeric, cayenne, salt, paprika, garam masala; stir-fry 30 seconds. Add cream, stock and peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in coriander and slivered ginger root. Serve immediately with rice, chapati or naan. From New Sidhartha Restaurant, 1423 Gerrard St. E., Toronto, Ontario. Posted to MM-Recipes Digest V3 #294 Date: Fri, 25 Oct 96 23:06:44 UT From: "Deborah K?hnen"
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|Serving Size: 1 Serving (572g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (68%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 22.9mg||7 %|
|Sodium 1479.3mg||51 %|
|Potassium 191mg||5 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 8.8g|
|Protein 1.2g||2 %|
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Calories per serving: 120
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