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Dum Aloo (Baby Potatoes in Gravy)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.6195
Energy (kCal)1889.175
Carbohydrates (g)4.8575
Total fats (g)211.6017
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the potatoes and pierce them with a toothpick or a fork. Whip the yoghurt. | 2. Heat oil and fry the potatoes on a medium flame until they are slightly brown, drain and keep aside. | 3. Heat butter, add asafoetida, mix in the yoghurt and stir thoroughly. | 4. Add rest of the ingredients, except the parsley and sauté for 2 minutes. Sprinkle a little water while sautéing the ingredients. | 5. Cook for 5 minutes and add more water if gravy is too thick. | 6. Sprinkle with finely chopped parsley and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 3/4 sized - - - -
    oil 1 cup 1795.8 0.0 0.574 203.93400000000003
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    turmeric powder 1 teaspoon - - - -
    red chili powder 1 1/2 1/2 - - - -
    asafoetida powder 1/2 teaspoon - - - -
    cardamom powder 3/4 teaspoon - - - -
    yoghurt 3/4 cup - - - -
    fennel powder 1 1/2 1/2 - - - -
    ginger powder 1 teaspoon - - - -
    salt - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    water 1/4 cup 0.0 0.0 0.0 0.0
    flat leaf parsley 1 tablespoon chopped - - - -

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



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