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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and scrap the skin of fresh lotus roots. Slice into 1/2 to 1 cm thick rings. Boil in microwave for 5-7 minutes. Tinned ones are already clean and boiled, just drain. | 2. Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter. | 3. Add ginger and fry for a few seconds. | 4. Add all powdered spices, except garam masala, and stir for 10 seconds, to release flavours. | 5. Add potatoes and lotus roots, stir fry to ensure that all the vegetables are well coated with spices and turn the heat low. If using tinned lotus root, cook potatoes to almost done first and then add lotus roots. | 6. Cover and cook for 10-15 minutes, until tender. You may need to add a couple of tablespoons of water, to allow potatoes to cook. | 7. Stir in garam masala. | 8. Adjust salt and chillies to your own taste. | 9. Turn heat off and add fresh coriander leaves. | 10. . Serve with Chapatties or Plain Parathas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lotus root	300	g		222.0	51.69	7.8	0.3
potato	2		peeled cut	-	-	-	-
onion	1		peeled	60.0	14.01	1.65	0.15
gingerroot	1/2		peeled grated	-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
asafoetida powder	1/8	teaspoon		-	-	-	-
turmeric powder	1/2	teaspoon		-	-	-	-
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
coriander powder	1	teaspoon		5.364	0.9898	0.2227	0.3199
salt				-	-	-	-
garam masala	1/2	teaspoon		-	-	-	-
coriander leaf	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.