Directions:
- Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
- Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
- Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
- Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.2 Kcal (1877 kJ) | ||
| Calories from fat | 288.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.01g | 49% | |
|---|---|---|---|
| Cholesterol | 81.11mg | 27% | |
| Sodium | 2088.6mg | 87% | |
| Potassium | 644.93mg | 14% | |
| Total Carbs | 31.93g | 11% | |
| Sugars | 14.19g | 57% | |
| Dietary Fiber | 5.98g | 24% | |
| Protein | 10.91g | 22% | |
| Vitamin C | 32.4mg | 54% | |
| Iron | 4.2mg | 23% | |
| Calcium | 90.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 104.25 Kcal (436 kJ) | ||
| Calories from fat | 67.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 49% | |
|---|---|---|---|
| Cholesterol | 18.87mg | 27% | |
| Sodium | 485.78mg | 87% | |
| Potassium | 150mg | 14% | |
| Total Carbs | 7.43g | 11% | |
| Sugars | 3.3g | 57% | |
| Dietary Fiber | 1.39g | 24% | |
| Protein | 2.54g | 22% | |
| Vitamin C | 7.5mg | 54% | |
| Iron | 1mg | 23% | |
| Calcium | 21mg | 9% | |
* 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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