Heat the oil when hot add the onions fry these till they are golden brown in color.
Add the ginger, garlic, chili powder, ground cumin, ground coriander and salt fry for about a minute. Set this mixture aside till required later.
You can use fresh new potatoes, these would need to be cooked.
Cooking fresh new potatoes peel potatoes,place in pan of water, bring water to the boil cooking potatoes until they are soft.
Drain water from tin of new potatoes. Add the potatoes to the onion mixture you set aside sprinkle over the lemon juice.
Making the Baghaar
Heat oil in another pan add the red chilies, onion seeds, mustard seeds, and fenugreek seeds fry these until the seeds go a good shade darker than they already are. Remove from the heat and pour the baghaar (this mixture), over the potatoes.
Garnish with the leaves from the coriander spring and chilies. Green chilies can be replaced with red ones.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4|
|Calories from Fat: 205 (60%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 0mg||0 %|
|Sodium 43.9mg||2 %|
|Potassium 872.7mg||23 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 27.6g|
|Protein 5.6g||8 %|
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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: 344
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