Aloo ki bhujia
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By Fatima Kamal
Aloo ki bhujia
Spicy potatoes with nigella seeds and fenugreek
Updated at: Sat, 11 May 2024 08:56:39 GMT
Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories193.1 kcal (10%)
Total Fat11.6 g (17%)
Carbs20.6 g (8%)
Sugars3.6 g (4%)
Protein4.2 g (8%)
Sodium291.1 mg (15%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 Tbspsunflower oil
1red onion
finely chopped
1 cmginger
piece, grated
2garlic cloves
crushed
1 tspcumin seeds
1 tspkalonji
nigella seeds
2 Tbspdried methi
fenugreek leaves
3tomatoes
medium, roughly chopped
¾ tspsea salt
½ tspground turmeric
¾ tspred chilli powder
250gsalad potatoes
peeled and cut into 1-cm/ 1/2-inch squares 250ml 1 cup water
Instructions
Step 1
Heat the oil in a saucepan with a lid. When hot, add the onion, ginger and garlic and cook over a high heat for 5–7 minutes, or until the onion is golden.
Step 2
Add the cumin, kalonji, dried methi leaves, tomatoes, salt, turmeric and chilli powder, then reduce the heat. Mix well and keep stirring as you cook for about 10 minutes, or until the oil rises to the surface and the tomatoes are soft.
Step 3
Add the potatoes and water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are tender and the water has evaporated. Serve hot.
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