potato methi sabji Recipe
Summary
Ingredients
| Potato | 1⁄2 Kilogram | |
| Fenugreek | 1 Cup (16 tbs), chopped (fresh) | |
| Tomato puree | 1⁄2 Cup (8 tbs) | |
| Ginger garlic paste | 2 Teaspoon | |
| Green chillies | 2 , finely chopped | |
| Red chili powder | 1 Teaspoon | |
| Cumin powder | 1⁄2 Teaspoon | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Garam masala powder | 1⁄2 Teaspoon | |
| Kichen king powder | 1⁄2 Teaspoon | |
| Ground cashewnut paste | 1⁄4 Teaspoon | |
| Fresh cream/2 tablespoon ghee | 2 Tablespoon | |
| Salt | To Taste | |
| Sugar | 1 Teaspoon | |
| Fresh coriander leaves | 1 Tablespoon (little quantity) | |
| Oil | 3 Tablespoon | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Onion | 2 , finely chopped |
Nutrition Facts
Serving size
Calories 345 Calories from Fat 109
% Daily Value*
Total Fat 12 g19.1%
Saturated Fat 2 g10.1%
Trans Fat 0 g
Cholesterol 0.42 mg0.14%
Sodium 225.4 mg9.4%
Total Carbohydrates 54 g18.1%
Dietary Fiber 13.1 g52.2%
Sugars 7.9 g
Protein 12 g24.1%
Vitamin A 9.2% Vitamin C 64.4%
Calcium 12.3% Iron 78.3%
*Based on a 2000 Calorie diet
Directions
Cool and peel the skin.
Cut into small cubes and keep aside.
Heat oil in a pan add cumin seeds,onions,green chillies,saute for 3 mins.
Add ginger,garlic paste,saute well.
Add tomato puree,all dry masala powders,sugar,potato,salt,1cup water for 5 mins.
Add cashewnut paste,cook in slow flame till oil floats.
Add chopped fenugreek leaves cook for a while add fresh cream.
Serve hot with rotis....
Chef
