Ingredients Quantities
Asafoetida 1/4 tsp
Cumin Seeds 1/2 tsp
Ginger 1/2 inch piece
Green Cardamom Powder 1 tsp
Green Chillies 2
Mustard Seeds 1 tsp
Oil 2 tbsps
Potatoes 250 gms.
Red Chilli Powder 1 tsp
Salt to taste
Turmeric Powder 1/4 tsp
Yogurt (sour) 1 cup
Method of preparation :-
1. Boil potatoes, cool, peel and cut into small cubes. Peel and wash ginger. Remove stems, wash and roughly chop green chillies. Grind the two to a fine paste. Whip yogurt till smooth.
2. Heat oil in a pan. Add asafoetida, cumin seeds, mustard seeds, ginger-green chilli paste. Saute for two minutes. Add the potato pieces, mix well.
3. Add red chilli powder, turmeric powder, green cardamom powder, salt and cook for some time.
4. Add yogurt and cook stirring continuously. Then add half a cup of water and mix. Cook till it starts boiling. Remove the pan from heat and serve hot.
Proteins : 3.3 gms
Carbohydrates : 16.1 gms
Fats : 11.3 gms
Calories per serving : 185 kcals