Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Ghee | 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
- Ghee or oil
- 2 teaspoons panch puran
- Approximately 2 pounds (910 g) potatoes , unpeeled and cut into chunks
- Ground turmeric
- Chile powder (preferably not too hot—e.g. Kashmiri chile )
Directions
Put a little ghee into a large heavy-bottomed pan with a good lid over medium heat.
Add panch puran, and let it cook gently until the seeds start to pop.
Add potatoes to pan, stirring so that the seeds coat the potatoes evenly.
Add a little ground turmeric—enough to just color the cut surfaces of all the pieces.
Add a little chile powder to taste. The quantity varies depending on your palate, and the strength of the chile.
Stir well to distribute the spices.
Do one of the following: Put on the lid, turn down the heat, and allow the potatoes to cook in their own steam until cooked through. A little extra water can be added if necessary, but as little as possible should be used. The potatoes should not boil. Put the spiced potatoes on a tray in a hot oven until cooked through.
Put on the lid, turn down the heat, and allow the potatoes to cook in their own steam until cooked through. A little extra water can be added if necessary, but as little as possible should be used. The potatoes should not boil.
Put the spiced potatoes on a tray in a hot oven until cooked through.