Bombay Aloo with Madras Eggs

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Bombay Aloo with Madras Eggs
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
302
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie302 kcal(14 %)
Protein12.8 g(13 %)
Fat11.17 g(10 %)
Carbohydrates44.68 g(30 %)
Sugar added0 g(0 %)
Roughage5.73 g(19 %)
Vitamin A154.18 mg(19,273 %)
Vitamin D2 μg(10 %)
Vitamin E5.15 mg(43 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.31 mg(28 %)
Niacin2.64 mg(22 %)
Vitamin B₆0.33 mg(24 %)
Folate79.64 μg(27 %)
Pantothenic acid0.01 mg(0 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C47.8 mg(50 %)
Potassium1,180.84 mg(30 %)
Calcium247.3 mg(25 %)
Magnesium41.55 mg(14 %)
Iron2.45 mg(16 %)
Iodine60 μg(30 %)
Zinc0.52 mg(7 %)
Saturated fatty acids1.76 g
Cholesterol175 mg

Ingredients

for
4
Ingredients
6 ½ cups white potatoes (cubed)
4 eggs
cup sunflower oil
1 tablespoon Baking powder
1 teaspoon ground Cumin
1 teaspoon ground cilantro
1 teaspoon Madras curry powder
½ teaspoon ground cinnamon
½ lemon (juiced)
How healthy are the main ingredients?
potatoeggCumincinnamonlemon

Preparation steps

1.
Cook the potatoes in a large saucepan of salted, boiling water for 10-15 minutes until just tender. Remove from the heat and drain, leaving the potato to cool to one side.
2.
Carefully place the eggs in a large saucepan of boiling water and cook for 8 minutes. Drain and run under cold water for 1 minute.
3.
Heat the oil in a frying pan until hot then add all the spices apart from the tandoori curry powder.
4.
Cook over a low heat for 1 minute, then stir in the lemon juice, a little water and seasoning so that you have a thin sauce. Add the sauce to the potatoes and stir well.
5.
Peel the eggs then roll in the tandoori curry powder so that they are covered in the spice.
6.
Spoon the potato into serving bowls then cut the eggs in half and sit on top of the potato.
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