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Recipe Name: Aloo Ki Bhaji Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

700 Gram(s) Potatoes
6 Tablespoon(s) Oil, 90 ml.
1/2 Teaspoon(s) Mustard seeds, 2 g.
3 Red chillies
A pinch of fenugreek
methi seeds
225 Gram(s) Onions, sliced fine
2 Green chillies, sliced
and deseeded if a
milder flavour is
1 Teaspoon(s) Turmeric powder, 5 g.
1 Teaspoon(s) Salt or to taste, 5 g.
25 Gram(s) Coriander leaves, chopped
BOIL the potatoes in their jackets and allow to cool thoroughly.
(Boiled potatoes can be left for a day or two in the refrigerator.)
Peel and dice them evenly. Heat the oil over medium heat in a wide
shallow pan and season with mustard seeds. When they splutter, add the
red chillies and fenugreek seeds, immediately follow with the onions
and green chillies. Fry the onions for about 10 minutes or until they
are golden brown. Add the turmeric powder, potatoes and salt. Stir-fry
gently until the potatoes are heated through or for 10 minutes. Remove
from heat and sprinkle the coriander leaves over. Serve with puris or
loochis to make a substantial snack or as a side dish with rice,
chicken or meat curry. Converted by MC_Buster. NOTES : (Boiled
potatoes, diced and braised with a few whole spices and onions make a
quick and easy side dish.) Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 356
Calories From Fat: 191
Total Fat: 21.7g
Cholesterol: 0mg
Sodium: 596.7mg
Potassium: 900.2mg
Carbohydrates: 39.3g
Fiber: 7.5g
Sugar: 3.8g
Protein: 5g

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