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4 Serves
45 Mins
Using a spice grinder, process the coriander seeds, cumin seeds, fennel seeds, and ajwain seeds into a fine powder.
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Vitamin K
72 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
546 µg / 400 µgCalcium
501 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
213 mg / 420 mgPhosphorus
795 mg / 1,250 mgPotassium
2002 mg / 4,700 mgSodium
1283 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
21 g / 28 gSugar
4 g / 50 gSaturated Fat
12 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
In a blender, combine the fresh ginger, chili peppers, and water to create a smooth paste, then stir in the ground spices, garam masala, turmeric, asafoetida, salt, and lemon juice.
Heat cooking oil in a large frying pan over medium heat. Add the paneer cubes and fry until golden brown on all sides, then remove and set aside on a plate lined with paper towels.
In the same pan, add the ginger-spice paste and sauté for 2 minutes. Add the diced tomatoes and cook until they break down into a thick, fragrant paste.
Add the canned kidney beans, mashed beans, and fried paneer to the tomato mixture. Stir in a splash of stock if needed, and simmer for 15 minutes to allow flavors to meld.
Garnish the curry with fresh parsley and serve hot.
2
g14
g32
g
Uzbek
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