Indian Curried Potatoes
Indian Curried Potatoes - An effortless dish with layers of flavor
Healthy, because
Even smarter
Nutritional values
Potatoes and spring onions are excellent sources of vitamin C and potassium. It is even better if they are also prepared with as little fat like they are in this recipe. Vitamin C not only strengthens the immune system, it also ensures smooth skin and firm gums, and potassium plays an important role in the transmission of nerve impulses.
An Indian style yogurt sauce tastes good with the potato wedges, because the combination of potatoes and milk protein enhances the biological value even more.
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 ⅕ lbs preferably waxy potatoes
- 2 tsps mild Curry powder
- 1 tsp Chili powder
- 1 tsp Turmeric
- salt
- 3 bunches scallions
- 3 Tbsps vegetable oil
- 15 Curry leaves
- 1 stalk cinnamon
- 1 tsp brown Mustard seed
- 1 tsp Cumin
- ½ lemon
- peppers
Kitchen utensils
Preparation steps
Rinse and scrub potatoes thoroughly. Cook potatoes in gently boiling salted water until tender. Drain and peel.
Allow potatoes to cool and cut into wedges.
Mix potatoes with curry powder, chili powder, turmeric and salt.
Rinse scallions, trim and cut into 1 cm (approximately 1/2-inch) wide pieces.
Heat oil in a large skillet. Add potatoes and sauté for 4 minutes on high heat, turning frequently.
Reduce heat. Add curry leaves, cinnamon stick, mustard seeds and cumin to the potatoes. Cook for another minute.
Add scallions and stir-fry for another 4 minutes. Juice a lemon. Season potatoes with 1 tablespoon lemon juice, salt and pepper just before serving.
