Directions:
- The original recipe calls for pressure cooking the potatoes with the peas for 8 minutes. I don't use a pressure cooker, so I just boil the potatoes until tender, adding in frozen peas at the end just to warm them up. Strain and set aside.
- Heat oil over medium and saute the onions till lightly brown. Add the ginger and garlic, green chilies and let it saute together for a few minutes. Add turmeric, chili powder, garam masala, dry mango powder and fry well.
- Add the potatoes to the pan, along with the peas, tomatoes and 1 1/2 cups of water. Salt to taste.
- Simmer on low until the gravy thicken slightly.
- Garnish with chopped cilantro and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.85 Kcal (1553 kJ) | ||
| Calories from fat | 6.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 1% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 104.28mg | 4% | |
| Potassium | 1910.1mg | 41% | |
| Total Carbs | 75.4g | 25% | |
| Sugars | 11.79g | 47% | |
| Dietary Fiber | 11.11g | 44% | |
| Protein | 14.64g | 29% | |
| Vitamin C | 115.6mg | 193% | |
| Iron | 3.9mg | 22% | |
| Calcium | 106.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 79.72 Kcal (334 kJ) | ||
| Calories from fat | 1.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 1% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 22.42mg | 4% | |
| Potassium | 410.63mg | 41% | |
| Total Carbs | 16.21g | 25% | |
| Sugars | 2.53g | 47% | |
| Dietary Fiber | 2.39g | 44% | |
| Protein | 3.15g | 29% | |
| Vitamin C | 24.8mg | 193% | |
| Iron | 0.8mg | 22% | |
| Calcium | 22.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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