Potato and Parwar Cooked with Tomatoes
Ingredients
- 25 oz Potatoes diced
- 7 oz Parwars parwal
- 5 floz Mustard sarson oil
- 2 Cloves laung
- 2 Green cardamom choti elaichi
- 1 Cinnamon dalchini, 1 inch stick
- 1 Bay leaf tej patta
- 5 Black peppercorns sabut kali mirch
- 2 oz Tomatoes chopped
- Salt to taste
- 1 tsp Turmeric haldi powder
- 1/2 tsp Red chilli powder
- 8 floz Water
Instructions
- Heat the mustard oil in a Wok (kadhai); saute the potatoes and parwars. Drain the excess oil and keep aside.
- To the same oil, add cloves, green cardamom, cinnamon stick, bay leaf, and black peppercorns. Saute for a few seconds and then add the tomatoes. Cook for 2 - 3 minutes.
- Add salt, turmeric powder, red chilli powder, potatoes, and parwars. Stir for a few seconds.
- Add water and cook till the potatoes are done and the water is absorbed.
Calories: 183 kcal
Carbohydrates: 37 g
Protein: 7 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 441 mg
Potassium: 911 mg
Fiber: 6 g
Sugar: 2 g
Vitamin A: 228 IU
Vitamin C: 52 mg
Calcium: 79 mg
Iron: 3 mg