Creamy Potato Curry
Ingredients List
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3 tablespoons ghee
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1 teaspoon cumin seeds
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1 teaspoon turmeric
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1 teaspoon ground coriander
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1 teaspoon salt
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½ teaspoon mustard seed
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½ teaspoon ground cayenne pepper
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6 medium potatoes, peeled and diced
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2 cups water
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1 cup yogurt
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⅔ cup frozen green peas
Instructions
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Heat ghee in a skillet over medium heat, then add cumin, turmeric, coriander, salt, mustard seeds, and cayenne pepper. Add the potatoes, stirring to coat them evenly with the ghee. Cook for 10 minutes, stirring often. Add water to the skillet, lower the heat, and simmer for 30 minutes, until the potatoes are tender.
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Stir in the yogurt and peas, and continue cooking until everything is heated through.
Nutritional Information (per serving)
| 396 | Calories |
| 11g | Fat |
| 65g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 396 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 7g | 34% |
| Cholesterol 28mg | 9% |
| Sodium 677mg | 29% |
| Total Carbohydrate 65g | 24% |
| Dietary Fiber 9g | 31% |
| Total Sugars 8g | |
| Protein 11g | 23% |
| Vitamin C 68mg | 76% |
| Calcium 172mg | 13% |
| Iron 4mg | 20% |
| Potassium 1564mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5