
Urządzenia i Akcesoria
Rajma (kidney bean curry)
Przygotowanie 30 min
Czas całkowity 45 min
4 portions
Składniki
Everyday Indian curry paste
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cumin seeds30 g
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dried bay leaves2 - 3
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coriander seeds30 g
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whole cloves1 tsp
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black cardamom pods12
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cinnamon quill½
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black peppercorns¼ tsp
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Kashmiri chilli powder2 tsp
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ground ginger1 tbsp
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ground turmeric2 tsp
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brown onions (approx. 700 g), cut into quarters5
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fresh long green chillies trimmed and cut into halves (optional)2
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garlic paste (see Tips)1 tbsp
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ginger paste (see Tips)1 tbsp
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ghee (see Tips)40 g
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canola oil40 g
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fresh curry leaves30
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canned whole tomatoes800 g
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brown sugar1 tbsp
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Vegetable stock paste (see Tips)1 tbsp
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sea salt1 tsp
Rajma (kidney bean curry)
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canola oil30 g
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brown onions (approx. 450 g), cut into quarters3
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ginger paste (see Tips)1 tsp
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salt1 ½ tsp
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ground black pepper½ tsp
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garam masala (see Tips)1 tsp
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Greek-style natural yoghurt125 g
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canned kidney beans rinsed and drained (approx. 500 g after draining)800 g
Wartości odżywcze na 1 portion
Kalorie
326.5 kcal /
1371.8 kJ
Białko
12.9 g
Tłuszcz
15.3 g
Węglowodany
28.3 g
Błonnik
13.4 g
Tłuszcz nasycony
3.7 g
Sód
1406.9 mg