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Ingredientes
- pounds fingerling potatoes
- 1 poblano pepper, seeded if desired, finely chopped
- 2 jalapeño peppers, seeded if desired, finely chopped
- 2 tablespoons finely chopped peeled ginger
- 3 garlic cloves, finely chopped
- 1 teaspoon ground garam masala
- ½ teaspoon ground coriander
- 1 28-ounce can whole peeled tomatoes
- ¼ cup chopped fresh mint, more for garnish
- 2 tablespoons chopped cilantro or basil, more for garnish
- 1. Place
- potatoes in a large pot and cover with generously salted water. Bring to a
- boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool
- tomatoes and 1/2 teaspoon salt. Simmer over medium-low heat, breaking up
- 5. Place potatoes in a single layer in a 9-inch-square baking
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 892g | |
| Calories 516 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.81g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 319mg | 13% |
| Potassium 3404mg | 97% |
| Total Carbs 116.78g | 31% |
| Dietary Fiber 15.7g | 52% |
| Sugars 12.26g | 8% |
| Protein 15.15g | 24% |
