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Ingredientes
- 1 1/2 lb Small Potatoes
- 2 med Onions
- 3 x Garlic cloves
- 1 x Ginger, fresh 1/2" piece
- 3 Tbsp. Vegetable oil
- 1 pch Asafoetida, crushed, opt
- 1/2 tsp Cumin seeds Salt, to taste
- 1/4 tsp Cayenne pepper
- 1/2 tsp Tumeric, grnd
- 2 lrg Tomatoes, minced coarsely
- 1 c. Peas
- 1/4 c. Water
- 1/2 tsp Garam masala
Direcciones
- "One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek."
- Cook the potatoes till tender. Peel and set aside. In the container of a blender or possibly food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, hot the oil. Add in the asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add in the chopped onion mix and saute/fry till browned (about 12 min). Add in the salt, cayenne, tumeric and tomatoes and cook till they soften (about 5 min). add in the peas and water; reduce the heat to low, cover and cook for 5 min. Halve the cooked potatoes if they seem too large. Add in them to the pan and cook covered for another 5 min. Fold in the garam masala just before serving. SERVES: 4 with other dishes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 95 | 39% |
| Total Fat 10.74g | 13% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 868mg | 25% |
| Total Carbs 33.37g | 9% |
| Dietary Fiber 5.6g | 19% |
| Sugars 6.13g | 4% |
| Protein 4.84g | 8% |
