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Curried Roast Potatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.1133
Energy (kCal)500.778
Carbohydrates (g)28.7875
Total fats (g)40.1025
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grind the cumin and coriander seeds together with a mortar and pestle (or spice grinder). | 2. Melt the butter gently in a roasting pan and add the tumeric, mustrad seeds, garlic and chillies. | 3. Add the ground cumin/coriander mix. | 4. Stir well to combine evenly. | 5. Place in a preheated oven, 400 F (200 C) for 5 minutes. | 6. Remove the roasting pan from the oven and add the potatoes. | 7. Stir well so that butter and spices coat the potatoes completely. | 8. Put back in the oven and bake for 20-25 minutes. | 9. Stir occasionally to keep the potatoes evenly coated. | 10. Test the potatoes with a skewer- if they drop off the end of the skewer when lifted, they are done. | 11. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cumin seed 2 teaspoons 15.75 1.8581 0.748 0.9353
    coriander seed 2 teaspoons 10.728 1.9796 0.4453 0.6397
    butter 1/3 cup salted 456.0 20.951999999999998 14.248 38.4
    turmeric 1 teaspoon ground 9.36 2.0142 0.2904 0.0975
    black mustard seed 1 teaspoon - - - -
    garlic 2 cloves crushed 8.94 1.9836 0.3816 0.03
    red chilies 2 - - - -
    potato 1 1/2 1/2 - - - -

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



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