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Ingredientes
- 5 med Potatoes, cubed & cooked
- 1 slc Ginger
- 1 Tbsp. Coriander
- 1 tsp Cumin
- 6 Tbsp. Tomato sauce
- 6 Tbsp. Vegetable oil
- 1 tsp Fennel
- 1 tsp Fenugreek
- 1/2 tsp Black mustard seeds
- 3 x Whole dry red chilies
- 1 tsp Salt
- 1Â 1/2 tsp Lemon juice
- 1 tsp Garam masala
Direcciones
- Place ginger, coriander, cumin, tomato sauce & 3 tb water in a blender & blend until smooth.
- Break potatoes into bite sized pcs.
- Heat oil (I use ghee) in a large pot. When warm, throw in fennel, fenugreek & mustard seeds. After 20 seconds, add in red chilies. As they darken, put in paste from blender. Fry for 5 min, stirring frequently. Put in the potato pcs & fry for 3 to 5 min. Add in 1 1/2 c hot water. Bring to a boil. Add in salt & lemon juice. Simmer for 20 min.
- Before serving, sprinkle with garam masala.
- Madhur Jaffrey, "An Invitation to Indian Cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 6 servings | |
| Calories 242 | |
| Calories from Fat 125 | 52% |
| Total Fat 14.18g | 18% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 479mg | 20% |
| Potassium 700mg | 20% |
| Total Carbs 27.06g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.62g | 2% |
| Protein 3.65g | 6% |
