Central Indian food is an amalgamation of recipes from the neighbouring states. This recipe, Gajjar-Mattar Ke Pulao, though cooked elsewhere, is richer than others, perhaps as a result of the influence of a Royal household. Because of this it is more suitable as a main course than as an accompaniment.
Per portion Energy 422kcal/1772kJ; Protein 8g; Carbohydrate 63g, of which sugars 12g; Fat 17g, of which saturates 10g; Cholesterol 42mg; Calcium 104mg; Fibre 5.2; Sodium 534mg.
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