Dry Potato Curry


Posted by Vegipes

Dry Potato Curry
Serves 6
Spicy Potatoes.
Write a review
Save Recipe
Print
Prep Time
30 min
Prep Time
30 min
111 calories
16 g
0 g
5 g
2 g
0 g
116 g
41 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
116g
Servings
6
Amount Per Serving
Calories 111
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 41mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
8%
Sugars 2g
Protein 2g
Vitamin A
4%
Vitamin C
53%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 lb Potato; Red skins
  2. Salt to taste
  3. 2 tb Vegetable oil
  4. 1 ts Mustard seeds
  5. 1 Onion; finely sliced
  6. 2 Garlic cloves
  7. 1 (1 inch) piece ginger root; fresh grated
  8. 1 Green chile; seeded, chopped
  9. 1 ts Ground turmeric
  10. 1/2 ts Red (cayenne) pepper
  11. 1 ts Ground cumin
  12. 1/4 c Green pepper; strips to garnish if desired
Instructions
  1. Cut Potatoes into 3/4 inch chunks.
  2. Cook potatoes in boiling salted water 6 to 8 minutes,
  3. until just tender. Drain and set aside. Heat oil in a
  4. large saucepan, add mustard seeds and onions. Cook 5
  5. minutes until onions are soft, but not brown. Stir in
  6. garlic and gingerroot; cook 1 minute more. Add cooked
  7. potatoes, chile, turmeric, cayenne and cumin. Stir well.
  8. Cover and cook 3 to 5 minutes, stirring occasionally,
  9. until potatoes are very tender and coated with spices.
  10. Serve hot, garnished with bell pepper strips.
beta
calories
111
fat
5g
protein
2g
carbs
16g
more
Vegipes! http://lvhr.net/
Wordpress Recipe Plugin by Recipe Card