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Potato (Aloo) Posto - a Bengali , Indian Vegetarian Recipe

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.3249
Energy (kCal)243.546
Carbohydrates (g)16.5971
Total fats (g)19.91
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a non-stick skillet. | 2. Add bayleaf. | 3. Add all the ingredients mentioned under"paanch phoran". | 4. Allow to crackle. | 5. Add onion and saute. | 6. Add ginger-garlic paste and saute till lightly golden brown. | 7. Add turmeric powder, corriander powder, red chilli powder, salt and water. | 8. Bring to a boil. | 9. Add potatoes. | 10. Dilute poppy seeds paste in 2-3 tbsps. | 11. of water in a bowl. | 12. After 2-3 minutes when the potatoes are nearly cooked and the gravy is almost dry, add poppy seeds paste. | 13. Mix well. | 14. Remove from flame. | 15. Garnish with corriander leaves and serve hot with white Basmati rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 1 1/2 1/2 168.192 0.0 0.0538 19.1002
    bay leaf 1 - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    ginger garlic paste 1 tablespoon - - - -
    turmeric powder 1/4 teaspoon - - - -
    coriander powder 1 teaspoon 5.364 0.9898 0.2227 0.3199
    red chili powder 1/2 teaspoon - - - -
    salt 1/4 teaspoon - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    potato 4 -5 salted peeled diced - - - -
    poppy 2 -3 teaspoons 0.0 0.0 0.0 0.0
    water 2 -3 tablespoons 0.0 0.0 0.0 0.0
    coriander leaf chopped - - - -
    black cumin seed 1/4 teaspoon - - - -
    methi seed 1/4 teaspoon - - - -
    fennel seed 1/2 teaspoon 3.45 0.5229 0.158 0.1487
    cumin powder 1/2 teaspoon - - - -
    mustard seed 1/4 teaspoon 2.54 0.1404 0.1304 0.1812

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



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