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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop. | 2. Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking. | 3. Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well. | 4. Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender. | 5. Add a small amount of water at a time if all liquid evaporates. | 6. Fold in cilantro just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
brown mustard seed	1	teaspoon		-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
serrano chilies	3			-	-	-	-
potato	4		peeled cut	-	-	-	-
cumin	1 1/2	1/2	ground	7.875	0.929	0.374	0.4677
coriander	1 1/2	1/2	ground	8.046	1.4847	0.33399999999999996	0.4798
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
salt				-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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