Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
362
Calories
27g
Protein
2g
Fat
62g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| French Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium carrot cut into cubes
- 2. 1 medium potato cut into cubes
- 3. 1/4 cup shelled peas
- 4. 1/4 cup shredded French beans
- 5. 1/2 cup fresh yogurt (curd)
- 6. 1 tablespoon of each mint and corainder leaves (finely chopped)
- 7. 1 teaspoon chilli powder
- 8. 1 teaspoon pepper powder
- 9. 1/2 teaspoon roasted cumin seed powder
- 10. 1/2 teaspoon garam masala
- 11. Salt to taste
- =
Directions
1
Boil all the vegetables. Beat the yogurt (curd) and add vegetables, along with the rest of the ingredients. Garnish with mint and coriander leaves. Chill and serve
Recipe sourced from
fandom