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Aloo Cholay (Chickpea-Potato Curry)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)146.0891
Energy (kCal)2903.6366
Carbohydrates (g)479.0911
Total fats (g)54.6886
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne. | 2. Stir to mix and nestle the potatoes into the liquid. | 3. Set the pot, uncovered, over medium heat. | 4. Simmer vigorously for about 35 minutes, or until the potatoes are tender. | 5. Serve the curry in bowls with Indian naan bread or over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable broth 2 1/2 cups 405.9 65.805 14.883 9.594
    chickpea 2 cans drained rinsed 2266.8666 377.5112 122.7586 36.2219
    tomato 1 can fire-roasted can 62.068999999999996 13.7631 3.2384 0.5397
    potato 6 - - - -
    onion 1 cup diced 64.0 14.944 1.76 0.16
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    ginger 2 teaspoons crushed 3.2 0.7108 0.0728 0.03
    salt 2 teaspoons - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554

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



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