| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | August 1995 | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 2 | t | Paprika |
| 1/2 | t | Ground cumin |
| 1/4 | t | Ground cardamom |
| 1/4 | t | Ground ginger |
| 1/8 | t | Cayenne |
| 1/4 | c | Plain yogurt |
| 2 | T | Fresh lemon juice |
| 1 | Garlic clove, chopped and | |
| mashed | ||
| with 1/2 teaspoon | ||
| salt |
INSTRUCTIONS
In a small saucepan cook oil, paprika, cumin, cardamom, ginger, and cayenne over moderate heat until mixture begins to sizzle and cook, stirring, 1 minute more. In a bowl stir together remaining ingredients and salt to taste and stir in spice mixture until combined. Makes about 1/2 cup. Gourmet August 1995 Converted by MC_Buster. Per serving: 191 Calories (kcal); 17g Total Fat; (73% calories from fat); 3g Protein; 10g Carbohydrate; 8mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 140
Total Fat: 15.9g
Cholesterol: 3.7mg
Sodium: 339mg
Potassium: 310.7mg
Carbohydrates: 9.9g
Fiber: 2g
Sugar: 5.6g
Protein: 4.2g