Ministry of Curry · by Archana Mundhe★ 5.0 (4)
Aloo Rasedar
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 7%
CARBS 28G72% OF CAL
3G FIBER0G ADDED2G INTRINSIC23G OTHER2G TOTAL SUGAR
FAT 4G24% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mild, creamy potato curry with a tomato-ginger gravy seasoned with warm Indian spices like cumin, fenugreek, and garam masala. This comforting dish is earthy and aromatic.
mainindiancurry🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 medium russet potatoes (scrubbed and washed (1.2 lbs))
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds (optional)
- ¼ teaspoon fenugreek seeds
- ⅛ teaspoon hing (optional)
- 1 tablespoon ginger paste
- 1 teaspoon minced green chili (optional)
- 2 medium tomatoes (finely diced **)
- ¼ teaspoon ground turmeric
- 2 teaspoons kashmiri red chili powder
- 2 teaspoons coriander powder
- ½ teaspoon garam masala
- 2 teaspoons kosher salt
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon kasoori methi (dried fenugreek leaves) (optional)
- ¼ cup cilantro (finely chopped (optional))
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 7%
CARBS 28G72% OF CAL
3G FIBER0G ADDED2G INTRINSIC23G OTHER2G TOTAL SUGAR
FAT 4G24% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 909mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 648mg
- Calcium
- 36mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 909MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.