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Potato Bhaji

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.7157
Energy (kCal)75.2567
Carbohydrates (g)16.3279
Total fats (g)0.8191
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil potatoes with skins on (boil as you would for mashed potatoes, just until soft). | 2. Remove skins. | 3. Mash potatoes lightly, but not as you would for mashed potatoes! | 4. There should be nice small chunks in the potatoes but partially mashed. | 5. Heat oil on medium heat in a nice sized vessel; add mustard seed. | 6. let mustard seed splutter. | 7. Add chopped onion, and fry lightly. | 8. Add diced tomatoes and fry until soft. | 9. Add the chopped coriander leaves (or parsley), curry powder; stir and fry lightly reduce heat to low and add the potato; stir well and just heat through until forms a nice consistancy and spices have mixed in well (approximately 5 mins wont take too long). | 10. If the consistancy of the potatoes seems a little too dry you may add a little water- less than 1/4c-- Should not be watery, but nice and thick, only a little moist. | 11. Serve! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 - - - -
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    tomato 1 diced 22.14 4.7847 1.0824 0.24600000000000002
    curry powder 1 teaspoon 6.5 1.1166 0.2858 0.2802
    salt 1/4 teaspoon - - - -
    cooking oil 3 -4 tablespoons - - - -
    mustard seed 1/4 teaspoon 2.54 0.1404 0.1304 0.1812
    coriander leaf 1 teaspoon chopped 0.0767 0.0122 0.0071 0.0017

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



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