Potato Curry Recipe
Ingredients
| Potatoes | 250 Gram | |
| Ginger | 1⁄2 , cut in fine strips | |
| Warm water | 2 Cup (32 tbs) | |
| Green chilies | 5 , slit lengthwise | |
| Ghee | 1 1⁄2 Tablespoon | |
| Fenugreek seeds | 3⁄4 Teaspoon | |
| Cumin seeds | 3⁄4 Teaspoon | |
| Asafoetida | 1⁄4 Teaspoon | |
| Peas/Carrot | 100 Gram | |
| Jaggery | 2 Tablespoon, dissolved | |
| Water | 4 Tablespoon | |
| Curry leaves | 10 | |
| Tamarind water | 6 Tablespoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Turmeric powder | 1 Teaspoon | |
| Pakoras | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 847 Calories from Fat 324
% Daily Value*
Total Fat 37 g56.5%
Saturated Fat 17.9 g89.4%
Trans Fat 0 g
Cholesterol 60.3 mg20.1%
Sodium 3571.3 mg148.8%
Total Carbohydrates 122 g40.6%
Dietary Fiber 14.2 g56.9%
Sugars 49.1 g
Protein 15 g30.5%
Vitamin A 28.2% Vitamin C 356.8%
Calcium 18.6% Iron 58.2%
*Based on a 2000 Calorie diet
Directions
Add warm water and blend into a thick mixture.
Warm the ghee on a moderate fire and fry fenugreek and cumin seeds till they get quite red.
Add the potato and vegetables.
Stir frequently to prevent it from sticking or burning.
After about fifteen minutes put in the curry leaves, turmeric powder, salt, ginger, green chillies, asafetida, and jaggery.
Cook for five more minutes; add the pakoras and tamarind water.
Chef
