Estimated Nutrition (whole recipe, rough)
Counts 11 of 17 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
| Coriander | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Seed | not in our table | 0 |
| Nigella 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
- 20 Baby Potatoes
- 4 tbsp. Sugar
- 3 tbsp. Tamarind Extract
- 2 tbsp. chopped green coriander
- Oil for deep frying
- For the Gravy :
- 1/4 Cup Oil
- 1/2 tsp. Fenugreek
- 1 tsp. Oregano
- A pinch Asafoetida
- 1/2 tsp. Nutmeg powder
- 2/3 Cup plain yogurt (dahi)
- Salt to taste
- 1 tsp. Ginger paste
- 1 tsp. Mustard seeds
- 1/4 tsp Nigella seeds
- 4 tbsp. coriander powder
- 1 tsp. red chilli powder or to taste
- 1/2 tsp. turmeric powder
- 1/4 tsp. cumin powder
- Rock salt (kala Namak) to taste
- Salt to taste
Directions
Peel and wash the potatoes. Deep fry them in oil till golden brown. Keep aside.
In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
In a pan heat a little oil, and add the ginger paste mixture, saute for a minute or two and then add coriander powder, red chilli powder, turmeric powder, cumin powder, nutmeg, both salts and 1/4 cup water. Cover the pan and allow to cook for a minute.
Add fried potatoes and yogurt and simmer until potatoes are done.
Add tamarind extract and sugar.
Garnish with chopped coriander.
Serve hot with parathas or pooris.
Category:Indian Recipes
Category:Awadhi
Category:Awadhi Vegetarian