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Potatoes in a Thick Sauce

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Submitted by paper

YIELD

6 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

5 5
MEDIUM MEDIUM POTATOES
cubed, cooked
1 1
SLICE SLICE GINGER *
1 15
TABLESPOON ML CORIANDER
1 5
TEASPOON ML CUMIN
6 9E+1
TABLESPOONS ML TOMATO SAUCE
6 9E+1
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML FENNEL BULB
1 5
TEASPOON ML FENUGREEK
½ 2.5
TEASPOON ML MUSTARD SEEDS, BLACK
3 3
EACH EACH RED CHILIS, DRIED
whole *
1 5
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML LEMON JUICE
1 5
TEASPOON ML GARAM MASALA *

Directions

Place ginger, coriander, cumin, tomato sauce and 3 tablespoons water in a blender and blend until smooth.

Break potatoes into bite sized pieces.

Heat oil in a large pot.

When hot, throw in fennel, fenugreek and mustard seeds.

After 20 seconds, add red chilies. As they darken, put in paste from blender.

Fry for 5 minutes, stirring frequently. Put in the potato pieces and fry for 3 to 5 minutes.

Add 1½ cup warm water.

Bring to a boil.

Add salt and lemon juice. Simmer for 20 minutes.

Before serving, sprinkle with garam masala.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 245 49% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 403mg 17%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 22%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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