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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling. | 2. add cubed potatoes and garbanzo beans and 2 - 2 1/2 cups of water and salt. | 3. add a drop or two of food color, crushed black pepper, crushed red chillies and turmeric. | 4. cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little. | 5. with the back of a spoon, mash some of the potatoes and beans, add a little more water and let cook another 10 - 15 mins till the curry has thickened. | 6. mix in lemon juice, stir well. | 7. pour into serving dish, garnish with mint leaves and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
potato	1/2		boiled cubed	-	-	-	-
garbanzo bean	1	cup		756.0	125.9	40.94	12.08
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
red chili pepper	1	tablespoon	crushed	3.75	0.8259	0.1753	0.0412
black pepper	1	teaspoon	crushed	5.773	1.4708	0.239	0.075
nigella seed	1/2	teaspoon		-	-	-	-
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
fenugreek seed	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
salt	1	teaspoon		-	-	-	-
turmeric powder	1/2	teaspoon		-	-	-	-
lemon juice	3 -4	tablespoons		0.0	0.0	0.0	0.0
yellow food coloring				-	-	-	-

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