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Ingredientes
- 3 to 4 tablespoon of oil
- 2 tsp cummin seeds
- 2 garlic cloves finley chopped
- 1 inch ginger finley chopped
- 300 gm onion puree ( chop onions and use a hand held blender to make them into a puree)
- 50 gm Almond powder
- 2 tsp garam masal
- 1 to 2 table spoon of corriander leaves chopped
- For the Marination
- 125 gm of youghurt
- 1 tsp salt
- 1 tsp turmeric
- Spices to powder:
- 4 cloves
- 3 cardamom pods
- 5 cm piece of cinamon stick
- 1 tsp fennel seeds
- 1 table spoon of corriander seeds
- Dry roast the spices above and grind them to a fine powder
- 200 ml water
- 50 ml of cream or more if you like more creamy
View Full Recipe at My Kitchen Treasures
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 354g | |
| Calories 708 | |
| Calories from Fat 623 | 88% |
| Total Fat 71.02g | 89% |
| Saturated Fat 11.51g | 46% |
| Trans Fat 1.23g | |
| Cholesterol 48mg | 16% |
| Sodium 2378mg | 99% |
| Potassium 387mg | 11% |
| Total Carbs 9.89g | 3% |
| Dietary Fiber 4.4g | 15% |
| Sugars 0.97g | 1% |
| Protein 12.42g | 20% |
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