Equipment
Ingredients
Vegetables
- 10 red potatoes ( 0.8lb)
- ½ cup chopped onion
- 1 tsp crushed ginger
- ½ tbsp minced garlic
- ¼ cup chopped cilantro
Spices
- ¼ tsp curry powder
- ¼ tsp ground turmeric
- ¼ tsp kashmiri red chili powder
- ¼ tsp salt (As per taste)
Oil
- 1 tbsp olive oil or any vegetable oil of your choice
Instructions
- Boil potatoes for 10-15 mins on medium-high heat. Boil it until it’s tender and cooked.10 red potatoes
- Once potatoes are cooked, strain and cut potatoes into halves.
- Add one tablespoon of oil to the pan.1 tbsp olive oil or any vegetable oil of your choice
- Once hot, add onion and fry the onion until it’s softened.½ cup chopped onion
- Once the onions are cooked, add all the spices and seasoning.1 tsp crushed ginger, ½ tbsp minced garlic, ¼ tsp curry powder, ¼ tsp ground turmeric, ¼ tsp kashmiri red chili powder, ¼ tsp salt (As per taste)
- Cook it for a min or two. Add boiled potatoes. Mix everything well and cook it for 5-10 mins on low-medium heat. Keep on stirring so it won’t get burned.
- Finally, add cilantro and serve it with rice or roti.¼ cup chopped cilantro
Notes
- Be careful not to overcook potatoes while boiling.
- Cut the potatoes in half, so they’re easier to cook. Pierce them with a fork to see if they're ready—if they're soft and easily pierceable, they're ready.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 550kcal | Carbohydrates: 174g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 491mg | Potassium: 4934mg | Fiber: 19g | Sugar: 16g | Vitamin A: 287IU | Vitamin C: 95mg | Calcium: 120mg | Iron: 8mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!