Directions:
- Heat ghee and fry mustard till they begin to pop.
- Reduce heat, add onion, saute until translucent.
- Add garlic and fennel and saute for up to 5 minutes.
- Dont let garlic burn.
- Reduce heat and add curry paste.
- Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
- Add tomato puree, chickpeas and tomatoes with 1/4 pint hot water.
- Cook gently until water evaporates.
- Add another 1/4 pint hot water and the salt, pepper and asafoetida.
- Cook gently until water has evaporated again leaving a dryish curry.
- Stir in coriander and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.12 Kcal (880 kJ) | ||
| Calories from fat | 87.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.77g | 15% | |
|---|---|---|---|
| Cholesterol | 18.94mg | 6% | |
| Sodium | 46.87mg | 2% | |
| Potassium | 1223.25mg | 26% | |
| Total Carbs | 27.86g | 9% | |
| Sugars | 8.32g | 33% | |
| Dietary Fiber | 7.41g | 30% | |
| Protein | 7.83g | 16% | |
| Vitamin C | 106.5mg | 177% | |
| Iron | 8.6mg | 48% | |
| Calcium | 256.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 88.82 Kcal (372 kJ) | ||
| Calories from fat | 37.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 15% | |
|---|---|---|---|
| Cholesterol | 8.01mg | 6% | |
| Sodium | 19.81mg | 2% | |
| Potassium | 517.08mg | 26% | |
| Total Carbs | 11.78g | 9% | |
| Sugars | 3.52g | 33% | |
| Dietary Fiber | 3.13g | 30% | |
| Protein | 3.31g | 16% | |
| Vitamin C | 45mg | 177% | |
| Iron | 3.6mg | 48% | |
| Calcium | 108.6mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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