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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Nepalese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly. | 2. While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them. | 3. Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes. | 4. Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	6	cups		693.0	157.41	18.45	0.81
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1		chopped	60.0	14.01	1.65	0.15
ginger	3	tablespoons	minced	14.4	3.1986	0.3276	0.135
garlic clove	4		peeled minced	-	-	-	-
coriander	1	teaspoon		0.0767	0.0122	0.0071	0.0017
cumin	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
hot pepper	1 -2			-	-	-	-
water				-	-	-	-

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