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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. Preheat an oven to 350 degrees F (175 degrees C). | 2. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. | 3. Meanwhile, combine cumin seeds, ground coriander, ground turmeric, curry leaves, and sliced green chile in a bowl. Set aside. Place vegetable oil and mustard seeds in a large skillet. Cover and cook over medium heat until the mustard seeds begin popping, then reduce heat to low. When the popping stops, quickly add the cumin mixture and replace the lid; cook until the herbs make a hissing sound. Mix in the green bell pepper, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach, corn, and peas until heated through. Stir in the baked beans. Toss in the cilantro, and season with chili powder, 1/2 teaspoon of salt, and pepper. Divide vegetable and bean mixture evenly into two 9-inch round pie pans. | 4. Combine potatoes, butter, milk, and 1 pinch of salt in a bowl. Mash until smooth. Spread mashed potatoes over the bean mixture using a fork to create small peaks that will become crisp during baking. | 5. Bake in the preheated oven until potatoes are golden brown, 20 to 25 minutes. Cool for 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	5		peeled cubed	-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
curry leaf	6			-	-	-	-
green chile pepper lengthwise	1	halved		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
green bell pepper	1		diced	-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
onion	1		diced	28.0	6.537999999999999	0.77	0.07
spinach	1/4	cup	chopped thawed drained	8.25	1.4625	0.825	0.1125
corn	1/2	cup		62.35	13.5575	2.3707	0.9788
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
bean	1	can	baked	80.0	11.3103	11.5862	1.3793
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
salt	1/2	teaspoon		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
milk	3	tablespoons		27.45	2.151	1.4175	1.4715
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.