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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Liquidise the onion, ginger and garlic. Heat the oil or ghee in a wok and stir fry the onion mixture and the cinnamon until the mixture changes colour.(around 5 minutes). | 2. Reduce the heat and add the turmeric, cumin, chilli powder and black pepper. Stir for around 1 minute, then add the potatoes and chillis. | 3. Stir fry for around 3 minutes then add the tomatoes, salt and tomato puree. Mix and add around 250 ml warm water and bring to the boil. | 4. Cover tightly and simmer for around 10 minutes (the potatoes should be half cooked). Add the peas and cook, covered, for a further 10 minutes until the potatoes are cooked through. | 5. Remove the cinnamon and serve garnished with coriander leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
ginger	2	teaspoons	chopped	3.2	0.7108	0.0728	0.03
garlic	2	teaspoons	chopped	8.344	1.8514	0.3562	0.027999999999999997
cinnamon	1			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
chili powder	3/4	teaspoon		5.7105	1.0064	0.2726	0.2892
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
potato	500	g	scrubbed cubed	385.0	87.45	10.25	0.45
green chilies	6			582.9085	144.0	0.0	0.0
tomato	3		peeled chopped	186.2069	41.2894	9.7151	1.6192
tomato puree	1	teaspoon		1.9792	0.4677	0.0859	0.0109
salt	1	teaspoon		-	-	-	-
pea	100	g		42.0	7.55	2.8	0.2
coriander leaf				-	-	-	-

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