Try this Potato and Pea Stew recipe, or contribute your own.
Suggest a better descriptionHeat ghee till hot. Add ginger, chilies, cumin seeds & black mustard seeds. Fry for a few seconds & add asafetida. A few seconds later add the tomatoes & fry for 3 minutes. Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Add the peas, salt & half the chopped coriander. Continue to cook, partially covered, till the potatoes are soft. Garnish with the rest of the coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (194g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 108 | ||
Calories from Fat: 65 (60%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.2g | 10 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 34mg | 1 % | |
Potassium 156.5mg | 4 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 5.2g | ||
Protein 3.2g | 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: 108
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.