Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the potatoes, cool, peel and cut them into small cubes and set aside; peel and wash the ginger and set aside; remove the stems, wash and roughly chop the green chillies and grind them to a fine paste and set aside; and whip the yoghurt until it is smooth. | 2. Heat the oil in a pan, and add the asafoetida, cumin seeds, mustard seeds, ginger and the green chilli paste. Sauté for two minutes; then add the potato pieces, and mix well. | 3. Add the red chilli powder, turmeric powder, green cardamom powder, salt and cook for some time. | 4. Add the yoghurt and cook stirring continuously. Then add half a cup of water and mix well. Cook until it starts boiling. | 5. Remove the Aloo Ka Saag pan from the heat and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asafoetida powder	1/4	teaspoon		-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
ginger	1/2	inch		-	-	-	-
cardamom powder	1	teaspoon		-	-	-	-
green chilies	2			194.3028	48.0	0.0	0.0
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
potato	1/2			-	-	-	-
red chili powder	1	teaspoon		-	-	-	-
salt				-	-	-	-
turmeric powder	1/4	teaspoon		-	-	-	-
yoghurt	1	cup		-	-	-	-

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