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Potatoes With Fresh Curry Leaves (Bhaji)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.7562
Energy (kCal)203.6779
Carbohydrates (g)45.4179
Total fats (g)0.737
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside. | 2. Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili. | 3. Cook gently over low heat until onion is soft and slightly browned. | 4. Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes. | 5. Season with salt. Add cumin seeds and cilantro. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 8 ounces diced 174.6329 39.6666 4.6493 0.2041
    ghee 2 tablespoons - - - -
    brown mustard seed 1 teaspoon - - - -
    curry leaf 10 - - - -
    onion 3 tablespoons chopped 12.0 2.802 0.33 0.03
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    green chili pepper 1 seeded minced - - - -
    cumin 2 tablespoons ground 7.875 0.929 0.374 0.4677
    salt 3/4 teaspoon - - - -
    cumin seed 1 teaspoon roasted 7.875 0.929 0.374 0.4677
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052

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



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