Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Tamarind | not in our table | 0 |
| Coriander | 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
- =
- 16 small new potatoes,halved
- 2 Tbs.tomato purée
- 2 Tbs.ketchup
- 1 Tbs.tamarind paste
- 1 tsp.sugar
- 1 tsp.minced fresh ginger
- 1 1/2 tsp.ground coriander
- 1 tsp.minced garlic
- 1 tsp.chili powder
- 1 Tbs.fresh lemon juice
- 2 Tbs.vegetable oil
- 1 Tbs.chopped cilantro
- =
Directions
1. Place potatoes in large saucepan and cover with cold water.Bring to a boil.Reduce heat and simmer until tender when tested with a knife,about 15 minutes. Drain,and set aside.
2. In small bowl, combine 1 cup water, tomato purée, ketchup, tamarind paste, sugar, ginger, coriander, garlic, chili powder, lemon juice and salt to taste.
3. In large saucepan, heat oil over medium heat.Add tomato paste mixture and cook, stirring constantly, 1 minute.
4.Add potatoes,stirring to coat. Cook, stirring often, 2 minutes.
4.Stir in cilantro and serve hot.