Cubes of potato encrusted with a spicy, crisply browned ginger-garlic paste.
1. Boil the potatoes in their jackets. Drain them and let cool completely. Peel the potatoes and cut into 2-2.5 cm dice.
2. Put thye ginger, garlic, water, turmeric, salt and cayenne pepper into the container of a blender. Blend until you have a paste.
3. Put the oil in a large, preferably non-stick, frying pan and set over a medium heat.
4. When hot, put in the fennel seeds and let them sizzle for a few seconds. Now put in the ginger-garlic paste. Stir and fry for 2 minutes.
5. Put in the potatoes. Stir and fry over a medium-high heat for 5-7 minutes or until the potatoes have a nice, golden brown crust on them.
Can be served with an Indin meal or with a yoghurt relish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 167 | ||
Calories from Fat: 35 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.4mg | 0 % | |
Potassium 733.3mg | 19 % | |
Total Carbohydrate 30.9g | 9 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 26.4g | ||
Protein 3.8g | 5 % | |
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: 167
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