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Spicy Potatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)117.1643
Energy (kCal)2591.874
Carbohydrates (g)94.5788
Total fats (g)216.5541
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For Curry mixture: Fry ingredients in the order stated above and grind them into a dry mix. | 2. Keep aside. | 3. Vegetable: Cut potatoes into long thin slices. | 4. Cut capsicum into long thin slices. | 5. Cut onion and tomato into fine pieces. | 6. Fry potatoes first. | 7. Make sure the Potato slices do not break. | 8. Then add capsicum and fry it till brown. | 9. Remove and keep aside. | 10. Now fry onions, tomatoes and onions. | 11. Add fried potatoes and capsicum to it with a little water. | 12. Now add the curry mixture as prepared above and salt and haldi to taste. | 13. Keep on low flame for 2 minutes. | 14. Serve hot with rice or chapatis. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 - - - -
    red capsicum 1 - - - -
    onion 1 60.0 14.01 1.65 0.15
    tomato 1 32.76 7.0798 1.6016 0.364
    pea 1/4 cup boiled 10.29 1.8498 0.6859999999999999 0.049
    coriander leaf 1 bunch - - - -
    channa dal 1 tablespoon - - - -
    urad dal 3/4 tablespoon - - - -
    peanut 3 2483.46 70.6494 113.00399999999999 215.6712
    red chilies 3 - - - -
    coriander seed 1 teaspoon 5.364 0.9898 0.2227 0.3199
    jeera seed 3/4 teaspoon - - - -
    mustard seed - - - -

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



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