Try this Red Tomato Gravy recipe, or contribute your own.
Suggest a better descriptionDry roast peanuts or cashews lightly. Dry grind coarsely. Semi puree tomatoes and capsicum together. This should be done in a food chopper or grated. Chop onions very fine or run in a chopper. Heat oil or ghee in a heavy pan. Add ginger garlic and stir for a moment. Add onions and stir fry till light pink. Add tomato capsicum puree, stir bring to boil. Add all other masalas, salt, sugar and crushed nuts. Stir. Add veggies at this stage. Mix. Cover and simmer till gravy is thick and fat starts separating. Garnish with coriander before serving. Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower. Makes: 2 cups Making time: 20 minutes Shelflife: 2 days refrigerated
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 1 servings | ||
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Calories: 341 | ||
Calories from Fat: 257 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 0mg | 0 % | |
Sodium 175.1mg | 6 % | |
Potassium 342.2mg | 9 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 18.6g | ||
Protein 2.3g | 3 % | |
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: 341
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