Onions2 Medium
 Oil1 Teaspoon
 Garlic1 Clove (5 gm)
 Dhania leaves2 Tablespoon
 Methi leaves4 Tablespoon
 Potatoes1⁄2 Pound
 Tomato1 Large
 Cumin seed1 Teaspoon
 Turmeric1 Pinch
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 382 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.4%

Saturated Fat 0.34 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 446 mg18.6%

Total Carbohydrates 84 g28%

Dietary Fiber 13.7 g55%

Sugars 19.6 g

Protein 14 g27.6%

Vitamin A 77% Vitamin C 244.6%

Calcium 18.9% Iron 40.5%

*Based on a 2000 Calorie diet


Put cloves through garlic squeezer and fry in a little oil.
Add cumin seed and fry for a few minutes, then add chopped onions.
Fry until soft but not brown.
Chop tomato, dhania and methi leaves and chillies and stir into onions with the turmeric.
Cook until softened, about 3/4 hour, stirring frequently.
Add diced potatoes and cook until tender, adding salt when half done.
Peas may be added if liked.
Carrots are delicious done this way.