Try this Potato And Onion Hot Pot Salad recipe, or contribute your own.
Suggest a better descriptionTo prepare the potatoes: HEAT oil and season with cumin seeds. Add baby potatoes, green chilli-ginger paste, mint leaves, curd and salt. Saute till the curd is almost absorbed and potatoes are evenly coated with spices. To prepare the onions: Heat oil and brown cumin Seeds. Add the parboiled baby onions, chilli powder, garlic paste, curd and salt to taste. Saute till the curd gets absorbed and onions are evenly coated with spices. Mix both the vegetables roughly before serving. NOTES : Baby potatoes and baby onions cooked in curd
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 4 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 77.5mg | 3 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 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. |
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