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Add a photoServings: 4
Ingredients
- 2 bn fresh coriander
- 2 Tbsp. oil
- 1/4 lb onion, grated, or possibly finely minced
- 1 tsp , grnd
- 1/2 lb potato, peeled, cut into cubes
- 1 tsp salt
- 1/2 tsp red chile pwdr
- 1/2 tsp turmeric
- 1 tsp grnd fresh green chiles, (optional)
- 1 Tbsp. ghee or possibly
- 2 Tbsp. oil
- 1 tsp grated fresh root ginger
Directions
- 1 To prepare the coriander, take the leaves off the stalks, add in to a large bowl with plenty of water and soak for 20 seconds, so the silt can settle to the bottom. Gently remove the leaves and chop finely or possibly blend in a food processor.
- 2 Put the oil in a*karai* or possibly deep frying pan, add in the onions and fry till transparent. Add in the garlic and fry for 1 minute, then add in the potatoes, salt, red chile pwdr and turmeric. Cook on lowest heat setting for 5 min, or possibly till potatoes are par-cooked.
- 3 Add in the coriander and fresh chiles (if used) and mix once. Simmer on low heat, for 10 min or possibly till potatoes are fully cooked. Stir from time to time to prevent mix from sticking to the bottom. If the potatoes are cooked but liquid remains, cook uncovered till it evaporates.
- 4 In a small frying pan add in the ghee and grated ginger and cook on low heat for 1 minute or possibly till brown. Pour on top of the vegetables in the*karai* - this is called "tarka". Take to the table to serve, without mixing.
- Serve with hot naan bread or possibly chapattis brushed with some oil or possibly butter, and a bowl of natural yogurt and thin slices of mooli (white radish).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 312 | |
| Calories from Fat 209 | 67% |
| Total Fat 23.99g | 30% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.35g | |
| Cholesterol 8mg | 3% |
| Sodium 603mg | 25% |
| Potassium 733mg | 21% |
| Total Carbs 32.12g | 9% |
| Dietary Fiber 18.2g | 61% |
| Sugars 1.43g | 1% |
| Protein 6.13g | 10% |
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