Directions:
- Heat oil in a large saucepan.
- Add cinnamon stick and cloves.
- After a second, add asafoetida, meat and salt. Saute for 5 minutes.
- Add paprika and cayenne pepper. Stir.
- Add yoghurt gradually. Stir till all the liquid evaporates and the meat turns brown in color.
- Add fennel and ginger powders. Stir.
- Add water or broth, cover partly and cook on medium heat for 30 minutes.
- Cover completely and cook on low heat for another 30 minutes or until the meat is tender. Stir the meat from time to time as it cooks.
- Uncover and add the garam masala powder. If the gravy is too thin, let it boil till it thickens to the desired consistency.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.69 Kcal (2268 kJ) | ||
| Calories from fat | 272.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.31g | 47% | |
|---|---|---|---|
| Cholesterol | 179.75mg | 60% | |
| Sodium | 228.07mg | 10% | |
| Potassium | 959.51mg | 20% | |
| Total Carbs | 7.7g | 3% | |
| Sugars | 6.81g | 27% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 54.23g | 108% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 5.3mg | 30% | |
| Calcium | 201.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 98.58 Kcal (413 kJ) | ||
| Calories from fat | 49.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 47% | |
|---|---|---|---|
| Cholesterol | 32.71mg | 60% | |
| Sodium | 41.5mg | 10% | |
| Potassium | 174.62mg | 20% | |
| Total Carbs | 1.4g | 3% | |
| Sugars | 1.24g | 27% | |
| Dietary Fiber | 0.11g | 2% | |
| Protein | 9.87g | 108% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 1mg | 30% | |
| Calcium | 36.7mg | 20% | |
* 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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