Indian Potato Curry Recipe
Ingredients
| Potatoes | 1⁄2 Kilogram, peeled and cut into pieces | |
| Tomatoes | 200 Gram | |
| Garlic paste | 1⁄2 Teaspoon | |
| Turmeric | 1⁄2 Teaspoon | |
| Coriander leaves | 1 Teaspoon, chopped | |
| Ghee | 1⁄2 Cup (8 tbs) | |
| Onion | 120 Gram | |
| Ginger | 1 Teaspoon | |
| Dry methi | 1 Teaspoon | |
| Red chili powder | 1 Teaspoon | |
| Ground spices | ||
| Salt | To Taste | |
Nutrition Facts
Serving size
Calories 228 Calories from Fat 145
% Daily Value*
Total Fat 16 g25.3%
Saturated Fat 10.1 g50.3%
Trans Fat 0 g
Cholesterol 43.6 mg14.5%
Sodium 78.4 mg3.3%
Total Carbohydrates 20 g6.6%
Dietary Fiber 3.2 g12.6%
Sugars 2.4 g
Protein 3 g5.2%
Vitamin A 7.4% Vitamin C 38.5%
Calcium 2.1% Iron 7%
*Based on a 2000 Calorie diet
Directions
1 In a pan, heat the ghee.
2 Add in chopped onion and fry until light brown.
3 Add ground ginger, garlic, red chilli powder and turmeric, fry for a few minutes.
4 Pour in one cup of water.
5 Add in salt and stir for a minute, until onion is tender.
6 Add in peeled and chopped tomatoes.
7 Cook until a thin gravy is formed.
8 Add the potatoes to the prepared gravy, along with methi.
9 Cook for about 10 minutes.
10 Pour in 3 cups water and cook on a low heat until the potatoes are tender.
11 Remove from the heat and sprinkle with chopped coriander leaves.
SERVING
12 Serve hot
Chef
