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Main Ingredients | Potatoes, Yogurt |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 4-5 medium potatoes, boiled & cut into ½ inch cubes
- 2 tablespoons oil
- ¼ teaspoon asafoetida
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 teaspoon ginger paste
- 1 teaspoon green chilli paste
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- Salt to taste
- 1 cup yogurt (whisked)
Method
- Heat oil in a pan. Add asafoetida, cumin seeds, mustard seeds, ginger paste, green chilli paste. Sauté for two minutes. Add the potato pieces, mix well.
- Add red chilli powder, turmeric powder, green cardamom powder, salt and cook for some
time. - Add yogurt and cook stirring continuously for two minutes. Then add half a cup of water
and mix. Cook till it starts boiling. - Remove the pan from heat and serve hot.
Nutrition Info
Calories | 726 |
Carbohydrates | 135.5 |
Protein | 18.8 |
Fat | 12.6 |
Other Fiber | Fiber- 10.8gm |
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