This delicious dish that originated in kashmir, moved over to bengal prominently in 1790 and eventually the rest of india. I have recreated the same recipe with minor changes to bring out the flavors more prominently.
1 tablespoon Aamchur powder/salt + Fresh lemon juice
1 teaspoon Fennel seeds
1 inch Cinnamon
2 Green cardamom
1 Bay leaf
200 milliliter Yogurt
2 Cloves
1.5 teaspoon Red chili powder
2 teaspoon coriander powder
1 Black cardamom
1 piece mace small 1/2 inch
4 For the Gravy : onion , medium
1 inch Ginger
5 garlic cloves
3 tomato medium
10 Cashews
olive Pomace oil as per need
1 teaspoon cumin seeds
0.5 teaspoon turmeric powder
1 teaspoon Kasoori methi
As required Salt
Fresh cream for garnish
1 As required water cup
For Garnishing : Fresh cream or malai
Nutrition value
532
calories per serving
4 g Fat15 g Protein105 g Carbs25 g FiberOther
Current Totals
4 g Fat
15 g Protein
105 g Carbs
25 g Fiber
MacroNutrients
Carbs
105 g
Protein
15 g
Fiber
25 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
249 mg
Iron
10 mg
Vitamin A
1810 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
186 mcg
Vitamin B12
0 mcg
Vitamin C
236 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
302 mg
Manganese
7 mg
Phosphorus
344 mg
Selenium
14 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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