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Suggest a better descriptionWash & dice the potatoes. Put ghee in a pot, heat gently. When hot, add the potatoes & cumin seeds. Cook, stirring, for 2 minutes. Add turmeric, ginger & peppers. Cook, stirring, 3 minutes. Add the remaining ingredients excepting the peas. Lower the heat, cover & simmer for 15 minutes. Check the water level, adding more if necessary. Just prior to serving, add the peas. Uncover, turn up the heat & cook til all the water has evaporated. Bruce Cost, "Ginger East to West"
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 382 | ||
Calories from Fat: 110 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 27.4mg | 1 % | |
Potassium 1540.3mg | 41 % | |
Total Carbohydrate 64.2g | 19 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 55.4g | ||
Protein 7.6g | 11 % | |
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: 382
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