This is an Indian twist on a Ukranian classic.
Bring a large pot of salted water to a boil and cook the perogies until they are tender (about 5 minutes). Remove from heat and drain perogies.
Prepare a mixture of the curry, salt and pepper.
In a large frying pan, melt the butter and fry the onion for about 1-2 minutes. Add the perogies in a single layer and sprinkle with half of the curry mixture, fry until the bottom is browned. Flip the perogies and sprinkle with the rest of the curry mixture and the cilantro. Fry until the bottom is browned.
Serve hot!
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 3 | ||
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Calories: 45 | ||
Calories from Fat: 36 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 81.5mg | 3 % | |
Potassium 44.3mg | 1 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2g | ||
Protein 0.3g | 0 % | |
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: 45
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