comes with a very light coating of masala, aromatic garlic and spices. The baby potatoes, used in this dish, please your tastebuds while being a good carb food which aids in weight loss keeping your cardiovascular health in excellent shape. Also loaded with antioxidants, dietary fiber, vitamins and minerals, this meal is a good addition to your weekly home-cooking menu. Even the spices used in this healthy treat - red chilli powder, ginger, garlic pods and turmeric powder - are not only known for their sexual performance enhancing properties, but also for their heart-healthy properties. Let's take a quick look at this recipe's nutritional valu first.
Nutrients Amount
- Carbohydrates 24 g
- Protein 4.6 g
- Fat 17 g
- Saturated fat 2 g
- Cholesterol 6 mg
- Fiber 0.26 g
- Sodium 408 mg
- Calories 267
Ingredients
- 400 g potatoes (baby)
- 2 tablespoon canola oil for frying
- 1 tablespoon cumin seeds
- 5 nos garlic pods
- 75 g besan (gram flour)
- 1 tablespoon turmeric powder
- 2 tablespoon red chilli powder
- 1 tablespoon salt
- 2 tablespoon coriander powder
- 150 g yogurt
- pinch of kastoori methi powder (dry fenugreek seeds)
- 20 g fresh green coriander
Method
1. Peel baby potatoes and gently prick with fork. Heat canola oil in kadai, add potatoes and stir fry in 1 tablespoon oil on low heat until crisp and golden brown. Remove on absorbent paper.
2. Heat 1 tablespoon of canola oil in a different pan and add cumin seeds to it. Once it crackles, add chopped garlic. Do not brown garlic; just let it sweat.
3. Now turn heat low and add besan. Keep stirring for 2 minutes or until fragrant smell comes. Immediately add turmeric, red chilli powder, salt and coriander powder. Sauté well. Now add whisked yogurt and keep stirring until it comes to boil.
4. Add baked potatoes, sprinkle methi powder and cook until potatoes absorb yogurt. Sprinkle with chopped coriander and serve hot.
Yield: 6 servings.
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