Chickpea curry
v1CurrentFinished Product
Yield
~24 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
curry leaf | 5 | g | ¥58 | — | |
Mustard seed | 5 | g | ¥30 | — | |
salt | 35 | g | ¥5 | — | |
garam masala | 10 | g | ¥18 | — | |
chili powder | 5 | g | ¥25 | — | |
turmeric | 5 | g | ¥10 | — | |
coriander powder | 15 | g | ¥30 | — | |
cumin | 5 | g | ¥13 | — | |
ginger | 40 | g | ¥33 | — | |
minced garlic | 40 | g | ¥48 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
tamarind paste | 60 | g | ¥132 | — | |
coconut milk | 800 | ml | ¥600 | — | |
tomatoes canned | 1.2 | kg | ¥492 | — | |
Chickpeas (can) | 2.4 | kg | ¥1,800 | — | |
| Total batch cost | ¥4,043 | ||||
| Cost per unit | ¥168 | ||||
| Suggested retail (30% food cost) | ¥562 | ||||