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Indian Potatoes With Dill

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.98
Energy (kCal)499.3028
Carbohydrates (g)103.17
Total fats (g)14.54
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut peeled potatoes into 1 inch cubes and cook them in salted water (potatoes need to be completely covered) for 15 minutes. Drain well. | 2. Wash the fresh dill. Remove any hard stems. Chop roughly. | 3. Heat oil in a heavy bottom pan and fry garlic on low heat for 30 seconds. Add turmeric, mustard seeds, asafoetida and whole dried chillies, cover until the mustard seeds have popped. | 4. Add the potatoes and mix. Add chopped dill. Fry uncovered for ca 5 minutes. | 5. Remove the chillies before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 500 peeled - - - -
    dill 100 g 305.0 55.17 15.98 14.54
    vegetable oil 2 -4 tablespoons 0.0 0.0 0.0 0.0
    garlic clove 3 chopped - - - -
    turmeric 1/2 - 3/4 teaspoon ground 0.0 0.0 0.0 0.0
    black mustard seed 2 1/4 teaspoons - - - -
    asafoetida powder 2 pinches - - - -
    chilies 2 194.3028 48.0 0.0 0.0
    salt - - - -

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



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