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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and cut the potatoes in half lengthwise, skin on. Cook it in salted water, until the potatoes becomes tender. | 2. Heat oil in a pan. Add mustard seeds after it splutters add the red chillies and curry leaves, fry till it becomes crispy. | 3. Add the methi leaves and stir fry for few minutes, lower the heat, add the chilli powder, cumin powder and salt. | 4. Add the potatoes to it and cook for few minutes, mix it well without breaking the potatoes. | 5. Add 3 tbs of yogurt to the mixture and stir it thoroughly, check for salt and remove it from heat. | 6. Transfer it to a serving bowl, cover it and let it stand for at least 2 hours before serving. | 7. Add the remaining 1 tbs yogurt to it just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	6 -8			-	-	-	-
fenugreek leaf	2	tablespoons		-	-	-	-
yogurt	4	tablespoons		37.3625	2.8542	2.1254	1.9906
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin powder	1	teaspoon		-	-	-	-
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
red chilies	3			-	-	-	-
curry leaf				-	-	-	-

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