Nutritional Info

Nutrition Facts

Serving Size 1 (128g)

Calories 113
Calories from Fat 49 (43%)
Amount Per Serving %DIV
Total Fat 5.4g 8%
Saturated Fat 2g 10%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 285.8mg 95%
Sodium 84.4mg 4%
Potassium 181.3mg 4%
Total Carbohydrate 6.6g 2%
Dietary Fiber 2.1g 8%
Sugars 0.3g
Protein 8g 16%

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Recipe Description
An amazing blend of Indian spices makes a simple potato dish virtually explore with flavor!  Serve this with hearty beef or lamb entrees, that will stand up to the spice pairing.
Prep time
20 min
Cook time
30 min
Ready In
50 min

Ingredients

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Serves To:USMetric
1/2 Cup(c)  lime juice
5 Tablespoon(T)  fresh cilantro, chopped
2   onions, chopped
1/4 Teaspoon(t)  asafoetida
1/2 Teaspoon(t)  fennel seeds
1/2 Teaspoon(t)  cumin seeds
1 Teaspoon(t)  mixed mustard and onion seeds
1/2 Teaspoon(t)  nigella seeds
2   fresh green chiles, chopped
1   red chile, dried
6   curry leaves
4 Tablespoon(T)  ghee
1 Pinch(pn)  salt
1 Teaspoon(t)  turmeric, ground
1 Pound(lb)  new potatoes, diced

Preparation

Place the potatoes in a large, heavy bottomed pan and pour in just enough cold water to cover.  Add 1/2 teaspoon of the turmeric and a pinch of salt and bring to a boil.  Let simmer for 10 minutes, or until tender, then drain and set aside until required.  Heat the ghee in a large, heavy bottomed skillet.  Add the curry leaves and dried red chile and cook, stirring frequently, for a few minutes, or until the chile is blackened.  Add the remaining turmeric,  fresh chiles, nigella seeds, mustard, onion, cumin, fennel seeds, asafoetida, onions and fresh cilantro.  Cook, stirring constantly, for 5 minutes, or until the onions have softened.  Stir in the potatoes and cook over low heat, stirring frequently, for 10 minutes, or until heated through.  Squeeze over the lime juice and serve.

Additional notes

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Bombay Potatoes
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