Curried Potatoes
Recipe: #19815
June 30, 2015
Categories: Breakfast, Curries, Side Dishes, Potatoes, Indian, One-Pot Meal, Gluten-Free Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"Indian potatoes used in dosa potatoes. Review from the other place: These potatoes were good. I added lots more lemon. I wasn't sure about the sesame oil both at a higher temperature for cooking in and also in Indian potatoes, so I sauteed in canola oil and saved the sesame oil for finishing. That way we could try it on part of the dish first. It gave it more of a Chinese flavor (we definitely preferred it without). I think adding water would have been a good idea, I didn't have sticking problems, but the finished product is a bit dry. Broth would probably be a good sub too, if you have some in the frig."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (401 g)
- Calories 239.9
- Total Fat - 3.9 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 1119.8 mg
- Total Carbohydrate - 47.9 g
- Dietary Fiber - 6.9 g
- Sugars - 4.5 g
- Protein - 6 g
- Calcium - 62.4 mg
- Iron - 2.2 mg
- Vitamin C - 32.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil. add mustard seeds and onions, fry until seeds pop
Step 2
Add garlic and spices and ginger.
Step 3
Mash the potatoes into oil and spices may need to add water to keep from sticking
Step 4
Lastly add lemon juice.
Tips
No special items needed.
0 Reviews
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