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Dhania Aloo (Bengal, India)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5048
Energy (kCal)217.5033
Carbohydrates (g)48.9684
Total fats (g)1.1559
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. While the potatoes are boiling, make a paste out of the cilantro, either by crushing in a mortar and pestle or combining in a small food processor with a little water. | 2. Add a little more oil to the pan, and put in the red chilies and the bay leaf. | 3. Saute the chilies and bay leaf in the oil for a few minutes, then add the sliced onions and crushed garlic. | 4. Top that off with the spices and saute for one or two minutes more. | 5. Finally, add the potatoes and cilantro paste and stir. Cover the pan and cook on low heat, stirring occasionally, until the potatoes are cooked through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 10 peeled parboiled - - - -
    oil - - - -
    cilantro leaf 3 1/2 ounces 22.8213 3.6415 2.1135 0.516
    bay leaf 1 - - - -
    red chilies 2 - - - -
    onion 3 sliced 192.0 44.832 5.28 0.48
    garlic clove 4 crushed - - - -
    coriander powder 1/2 teaspoon 2.682 0.4949 0.1113 0.1599
    turmeric powder 1/2 teaspoon - - - -
    salt - - - -

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



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