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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a medium pot or skillet over medium-high heat. | 2. Add saute liquid, mustard seeds, cumin, and turmeric, stirring constantly. | 3. When seeds start to pop, add onion and jalapeno and saute a few minutes more. | 4. Add potatoes, salt, and water, and simmer, covered, for about 10 minutes, until potatoes are tender. | 5. Watch closely as it cooks, adding more water, if needed, just enough to keep the pot bottom covered until the very end. | 6. Add lime juice and stir quickly to deglaze the pan. | 7. Stir in peas, currants, and parsley. | 8. Heat through and spoon into warm tortillas with rice and a spoonful of sour cream, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	tablespoon		0.0	0.0	0.0	0.0
brown mustard seed	1	tablespoon		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
onion	1	cup	sliced	64.0	14.944	1.76	0.16
jalapeno	1		minced	1.6312	0.3656	0.0512	0.0208
red potato	12	ounces	quartered	238.1357	54.0908	6.4297	0.4763
salt	1	teaspoon		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
lime juice	1			3.7812	1.2735	0.0635	0.0106
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
currant	2	tablespoons		8.82	2.1532	0.196	0.0574
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
wheat flour tortilla	1	package		-	-	-	-
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003
nonfat cream			sour	-	-	-	-

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