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Potatoes in Yogurt

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6098
Energy (kCal)481.9808
Carbohydrates (g)59.9713
Total fats (g)27.7106
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place a skillet on medium heat and heat the oil/ghee in it. | 2. When heated, add the minced ginger, and then the chopped onion. | 3. Saute for a minute. | 4. Add the potato cubes and fry for a while. | 5. Reduce the flame to low, cover the skillet, and cook until the potatoes are tender. | 6. Once potatoes are done, uncover the skillet and add the whole green chillies, turmeric powder, chilli powder and salt. | 7. Fry for 2-3 minutes. | 8. Add the yogurt/curds to the potato mix, and then add the water. | 9. Mix well and bring it to a boil. | 10. Remove from the flame and garnish with the corriander. | 11. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 cubed - - - -
    plain yogurt 1 1/2 cups - - - -
    green chilies 2 194.3028 48.0 0.0 0.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    turmeric powder 1/2 teaspoon - - - -
    salt 2 teaspoons - - - -
    ginger 1 teaspoon minced 1.6 0.3554 0.0364 0.015
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    coriander chopped - - - -

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



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