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Name: Aloo Ki Bhaji
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 6 tb Oil (90 ml.); 3 Red chillies; 1 ts Turmeric powder (5 g.); 25 g Coriander leaves chopped; 225 g Onions sliced fine; 1/2 ts Mustard seeds (2 g.); pinch fenugreek; 700 g Potatoes; 1 ts Salt or to taste; (5 g.); 2 Green chillies sliced, (and deseeded if a milder flavour is preferred)

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INGREDIENTS

6 tb Oil ; (90 ml.)
3 Red chillies
1 ts Turmeric powder ; (5 g.)
25 g Coriander leaves ; chopped
225 g Onions ; sliced fine
1/2 ts Mustard seeds ; (2 g.)
pinch fenugreek
700 g Potatoes
1 ts Salt ; or to taste; (5 g.)
2 Green chillies ; sliced, (and deseeded if a milder flavour is preferred)

Servings

INSTRUCTIONS

BOIL the potatoes in their jackets and allow to cool thoroughly. (Boiled potatoes can be left for a day or two in the refrigerator.) Peel and dice them evenly. Heat the oil over medium heat in a wide shallow pan and season with mustard seeds. When they splutter, add the red chillies and fenugreek seeds, immediately follow with the onions and green chillies. Fry the onions for about 10 minutes or until they are golden brown. Add the turmeric powder, potatoes and salt. Stir-fry gently until the potatoes are heated through or for 10 minutes. Remove from heat and sprinkle the coriander leaves over. Serve with puris or loochis to make a substantial snack or as a side dish with rice, chicken or meat curry. NOTES : (Boiled potatoes, diced and braised with a few whole spices and onions make a quick and easy side dish.)

NOTES

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Aloo Ki Bhaji

6 tb Oil (90 ml.)
3  Red chillies 
1 ts Turmeric powder (5 g.)
25 g Coriander leaves chopped
225 g Onions sliced fine
1/2 ts Mustard seeds (2 g.)
 pinch  fenugreek 
700 g Potatoes 
1 ts Salt or to taste; (5 g.)
2  Green chillies sliced, (and deseeded if a milder flavour is preferred)

BOIL the potatoes in their jackets and allow to cool thoroughly.  (Boiled potatoes can be left for a day or two in the refrigerator.)  Peel and dice them evenly. Heat the oil over medium heat in a wide  shallow pan and season with mustard seeds. When they splutter, add  the red chillies and fenugreek seeds, immediately follow with the  onions and green chillies. Fry the onions for about 10 minutes or  until they are golden brown. Add the turmeric powder, potatoes and  salt. Stir-fry gently until the potatoes are heated through or for 10  minutes. Remove from heat and sprinkle the coriander leaves over.    Serve with puris or loochis to make a substantial snack or as a side  dish with rice, chicken or meat curry.        NOTES : (Boiled potatoes, diced and braised with a few whole spices  and onions make a quick and easy side dish.)

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Nutrition

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Serving Size: 1 Serving (316g)
Recipe Makes: 4

Calories: 367
Calories from Fat: 188 (51%)

Amt Per Serving		% DV

	Total Fat 20.9g	28 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 21.5mg		1 %
Potassium 1071.3mg		28 %
Total Carbohydrate 42.6g		13 %
	Dietary Fiber 6.4g	26 %
	Sugars, other 36.2g
Protein 5.6g		8 %
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.

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Calories per serving: 367

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