1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (349g) Recipe makes 2 servings |
||
| Calories 320 | ||
| Calories from Fat 98 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.9g | 16% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 22mg | 0% | |
| Potassium 1155mg | 33% | |
| Total Carbohydrate 51.9g | 17% | |
| Dietary Fiber 6.9g | 27% | |
| Sugars 6.6g | ||
| Protein 6.0g | 11% | |
Gujerati Potatoes
By: JoyfulCook
Jul 4, 2006
Easy to prepare--spicy but not too hot. It is a great accompaniment from anything from buffets to barbecues.
SERVES 2 -3
Ingredients
- 1 lb potato, cooked, cubed
- 2 onions, chopped
- 1 1/2 tablespoons oil
- 1/4 teaspoon black mustard seeds
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder (to taste)
- 1 teaspoon cumin
- salt
Directions
1
Heat oil in saucepan; fry mustard seeds until they start to pop. Add the onion and continue frying on low heat until the onion turns a golden colour.2
Add the turmeric, cumin and chili powder; stir. Add the cooked potatoes and turn gently to coat well. Sprinkle with salt.3
Can be served hot or cold, heats well in a microwave, but must be heated uncovered. Can be made the day before and kept in the fridge.
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- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Dietary > Diabetic
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Aaliyah&Aaron's mum
On Dec 21, 2008
This is a wonderful recipe, so very easy to make. My Mum's recipe is almost similar to this one, except she adds in a small piece of chopped ginger and a few curry leaves. I made it as is but added in cumin seeds instead of ground cumin. Thank you, JoyfulCook for sharing this recipe! 
From: JustJanS
On Jan 31, 2007
These are very good potatoes-easy and fairly fast to make. They would become great if they were finished off with a squeeze of lemon or yogurt and a fresh herb (mint or coriander). I plan to do that next time. I also plan to use the leftovers in a fritatta tomorrow morning.
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