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Ingredients
- 30 g cumin seeds
- 2 - 3 dried bay leaves
- 30 g coriander seeds
- 1 tsp whole cloves
- 12 cardamom pods (black)
- ½ cinnamon quill
- ¼ tsp black peppercorns
- 2 tsp Kashmiri chilli powder
- 1 tbsp ground ginger
- 2 tsp ground turmeric
- 5 brown onions (approx. 700 g), cut into quarters
- 2 fresh long green chillies trimmed and cut into halves (optional)
- 1 tbsp garlic paste (see Tips)
- 1 tbsp ginger paste (see Tips)
- 40 g ghee (see Tips)
- 40 g canola oil
- 30 fresh curry leaves
- 800 g canned whole tomatoes
- 1 tbsp brown sugar
- 1 tbsp Vegetable stock paste (see Tips)
- 1 tsp salt
- Nutrition
- per 1150 g
- Calories
- 1625 kcal / 6829 kJ
- Protein
- 34.67 g
- Fat
- 109.85 g
- Carbohydrates
- 119.44 g
- Fibre
- 65.65 g
- Saturated Fat
- 32.9 g
- Sodium
- 4198.9 mg
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