Microwave Potato Curry

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by: Akshayam






A quick curry to put together when pressed for time and uses less oil too!!! So indulge without the guilt...




ingredients

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serves: 2

2 medium Boiled, peeled and cubed potato - (or halved baby potatoes - 1 1/2 cups)

1 cup Boiled, peeled and cubed sweet potato - (optional)

Salt to taste

1/2 tsp Turmeric powder (Haldi) -

1 tsp Chili powder -

1 tsp Curry powder - (or any masala of your choice, for eg, Garam masala)

Chopped coriander

Tempering :

2 tbsps Olive oil -

1 tsp Mustard seeds -

2 tsps Cumin seeds (Jeera) -

Nutrition Facts
Microwave Potato Curry

Servings Per Recipe: 2

Amount per Serving

Calories: 430

  • Total Fat: 15.1 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 160.9 mg
  • Total Carbs: 69.1 g
  •     Dietary Fiber: 10.1 g
  •     Sugars: 11.3 g
  • Protein: 7.5 g
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preparation

1.  Add the cubed potatoes in a micro-proof bowl. Add salt to taste, turmeric powder, chili powder and curry powder. Mix well with a light hand so that all pieces are evenly coated.

2.  Tempering is one thing I have yet to muster courage to do in the micro itself !! So I still prefer the traditional way. Heat the olive oil in a tempering ladle or small pan. Add the jeera and let crackle. Now add mustard seeds, and once they crackle too, pour the tempering over the potato cubes.

3.  Mix well.

4.  Cook on high in the microwave for 2-3 minutes. Remove, stir once and cook on high for 3 minutes more. Remove and sprinkle the chopped coriander.

5.  Serve hot as desired.

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