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Indian Potato Curry

fatfree.kitchen's picture
Ingredients
  Potatoes 1⁄2 Kilogram, peeled and cut into pieces
  Tomatoes 200 Gram
  Garlic paste 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Coriander leaves 1 Teaspoon, chopped
  Ghee 1⁄2 Cup (8 tbs)
  Onion 120 Gram
  Ginger 1 Teaspoon
  Dry methi 1 Teaspoon
  Red chili powder 1 Teaspoon
Ground spices
  Salt To Taste
Directions

MAKING
1 In a pan, heat the ghee.
2 Add in chopped onion and fry until light brown.
3 Add ground ginger, garlic, red chilli powder and turmeric, fry for a few minutes.
4 Pour in one cup of water.
5 Add in salt and stir for a minute, until onion is tender.
6 Add in peeled and chopped tomatoes.
7 Cook until a thin gravy is formed.
8 Add the potatoes to the prepared gravy, along with methi.
9 Cook for about 10 minutes.
10 Pour in 3 cups water and cook on a low heat until the potatoes are tender.
11 Remove from the heat

SERVING
12 Serve hot

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Cook Time: 
30 Minutes
Servings: 
6

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 228 Calories from Fat 145

% Daily Value*

Total Fat 16 g25.3%

Saturated Fat 10.1 g50.3%

Trans Fat 0 g

Cholesterol 43.6 mg14.5%

Sodium 78.4 mg3.3%

Total Carbohydrates 20 g6.6%

Dietary Fiber 3.2 g12.6%

Sugars 2.4 g

Protein 3 g5.2%

Vitamin A 7.4% Vitamin C 38.5%

Calcium 2.1% Iron 7%

*Based on a 2000 Calorie diet

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Indian Potato Curry Recipe