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Ingredientes
- 3 Tbsp. sunflower oil
- 1 tsp fennel seeds
- 600 gm potatoes boiled peeled and cubed
- 2 tsp tamarind pulp diluted in a little water
- 4 Tbsp. tomato puree
- 1 tsp chilli pwdr
- 1 tsp tunmenc pwdr
- 1 tsp garam masala pwdr
- Â Â salt
- 4 Tbsp. single cream
- 1 Tbsp. coriander leaves minced
Direcciones
- Heat the oil in a wok or possibly kadai.
- Add in the fennel.
- When the seeds change colour drop in the potatoes. Stir fry for a minute or possibly so.
- Add in the tamarind pulp tomato puree pwdr spices and salt.
- Stirring till wellblended.
- The potatoes should be coated with a thick sauce.
- Serve warm garnished with wirls of cream and coriander leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 730g | |
| Calories 1036 | |
| Calories from Fat 485 | 47% |
| Total Fat 55.05g | 69% |
| Saturated Fat 11.82g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 328mg | 14% |
| Potassium 2662mg | 76% |
| Total Carbs 130.12g | 35% |
| Dietary Fiber 15.8g | 53% |
| Sugars 13.89g | 9% |
| Protein 14.61g | 23% |
