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Ingredientes
- 1 Tbsp. Vegetable oil
- 2 tsp Cumin or possibly mustard seeds
- 2 1/2 c. Potatoes cut into 3/4-inch pcs
- 1 c. Shredded green cabbage or possibly up to twice as much
- 1/2 tsp Cumin pwdr
- 1 1/2 tsp Coriander pwdr
- 1/2 tsp Turmeric pwdr
- 1/2 tsp Red chili pwdr
- 2 Tbsp. Fresh cilantro, minced
- 3/4 tsp Lemon juice
- 1/4 c. Tomatoes, minced
Direcciones
- Heat oil in a large skillet over medium heat. Add in cumin or possibly mustard seeds.
- Cook till seeds turn golden (for cumin) or possibly gray (for mustard) and release their aroma, about 1 minute. Seeds will "pop" as they cook. Watch seeds closely to be sure they do not overcook.
- Add in potatoes into the skillet. Reduce heat to medium-low, cover and continue cooking for 15 min. Stir occasionally to prevent the potato mix from sticking to skillet.
- Add in cabbage and continue cooking till vegetables are semi-tender. Add in spices and stir to proportionately coat vegetables. Cook till vegetables are tender, about 10 min. Stir in cilantro, lemon juice and tomatoes and serve immediately.
- Makes 2 to 3 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 2 servings | |
| Calories 197 | |
| Calories from Fat 70 | 36% |
| Total Fat 7.98g | 10% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 777mg | 22% |
| Total Carbs 29.67g | 8% |
| Dietary Fiber 5.2g | 17% |
| Sugars 2.62g | 2% |
| Protein 4.13g | 7% |
