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Ingredientes
- 1/4 c. oil
- 1 tsp red chile pwdr
- 1/4 tsp turmeric
- 2 med onions, minced salt, to taste
- 1 lb potatoes
- 1/2 lb fenugreek leaves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 8 x curry leaves
- 5 x cloves garlic
Direcciones
- Add in a few drops of water to the ingredients of Set 2 and make into a paste.
- Keep aside.
- Cut potatoes into 1/2 inch pcs. Keep aside.
- Wash fenugreek leaves, drain the water and spread on an absorbant cloth or possibly paper towel.
- In a non-stick skillet heat oil and add in minced onion, potato, turmeric and salt. Fry on moderate heat till the potato pcs are almost cooked. Then add in the paste and stir thoroughly. After two min add in fenugreek leaves and stir on high heat for five-seven min.
- This dish is excellent with Paratha.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 398 | |
| Calories from Fat 154 | 39% |
| Total Fat 17.61g | 22% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 899mg | 26% |
| Total Carbs 54.25g | 14% |
| Dietary Fiber 17.0g | 57% |
| Sugars 2.81g | 2% |
| Protein 15.68g | 25% |
