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Aloo Curry (Potato Curry)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.443
Energy (kCal)594.0996
Carbohydrates (g)100.3796
Total fats (g)20.4295
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend all the ingredients of puree to a smooth paste and keep aside. | 2. Heat oil in a non stick heavy base skillet and when medium hot put cloves. | 3. Now add all the spices and wait for 10 seconds. | 4. Add the puree and saute for 2-3 minutes till the raw smell is gone and oil appears on the sides of the skillet. | 5. Add 2 cups of water and the potatoes. | 6. Let it simmer for 15 minutes. | 7. Serve warm with rice, Indian roti, paratha etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 4 boiled/microwaved - - - -
    onion 2 128.0 29.888 3.52 0.32
    garlic 4 cloves 17.88 3.9672 0.7632 0.06
    ginger 1 piece - - - -
    tomato 2 80.4198 17.3796 3.9316 0.8936
    green chilies 2 194.3028 48.0 0.0 0.0
    salt - - - -
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    red pepper 1/2 teaspoon 0.625 0.1377 0.0292 0.0069
    clove 4 cloves - - - -
    oil 1 1/2 1/2 168.192 0.0 0.0538 19.1002

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



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