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Suggest a better descriptionCook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, puree the onions, garlic, and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the cumin. When the cumin darkens (1 to 2 seconds) add the purred onion mixture and saute until browned (about 12 minutes). Add the salt, cayenne, turmeric, and tomatoes and cook until they soften (about 5 minutes). Add the peas and water, reduce heat to low, cover and cook for 5 minutes. Halve the cooked potatoes and add them to the skillet and cook covered another 5 minutes. Mix in the garam masala just before serrving. Note: Do not overcook the potatoes in the first step. Recipe by: Smita Chandra Posted to MC-Recipe Digest V1 #1053 by wight@odc.net on Jan 26, 1998
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Serving Size: 1 Serving (731g) | ||
Recipe Makes: 4 | ||
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Calories: 556 | ||
Calories from Fat: 73 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 80.5mg | 3 % | |
Potassium 2635.5mg | 69 % | |
Total Carbohydrate 109g | 32 % | |
Dietary Fiber 13.6g | 54 % | |
Sugars, other 95.4g | ||
Protein 16.1g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 556
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