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 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Asafoetida | 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
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- 2-3 potatoes, boiled and cut into 1-inch cubes
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp finely chopped ginger
- 1 tbsp chopped green chillies
- 1/4 tsp asafoetida powder (hing)
- 2 tbsp tomato paste
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- salt, to taste
- 1 tbsp cooking oil
- =
Directions
Heat oil in a non-stick pan and add asafoetida powder, cumin seeds and mustard seeds. Once they begin to sizzle, add in chopped ginger and green chillies.
Add chili powder, turmeric powder and tomato paste, and cook for a few minutes till the paste soften and oil starts to form on top.
Throw in the potatoes and sprinkle salt, and mix thoroughly to evenly coat the potatoes with the sauce.