Piping Pot Curry · by Meeta Arora★ 4.7 (17)
Potato Masala - Instant Pot & Stovetop
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 7%
CARBS 26G72% OF CAL
3G FIBER0G ADDED4G INTRINSIC19G OTHER4G TOTAL SUGAR
FAT 4G23% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cubed potatoes cooked with mustard seeds, curry leaves, and warming spices in a one-pot method. Tangy from lime and aromatic from ginger and turmeric. Serve as a side or filling for Indian breads.
sideindian🥘 pressure cooker🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon Oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard Seeds (Rai)
- 12 Curry Leaves (Kadi Patta)
- 2 Green Chili Pepper (chopped, adjust to taste)
- 1 pinch Asafoetida (Hing) (skip for gluten-free)
- 2 cup Onion (thinly sliced, 1 large onion about 8oz)
- 1 teaspoon Ginger (grated )
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 4 Potato (medium, cut into 3/4 inch cubes, I used russett potatoes, about 400gms. )
- 1 teaspoon Salt
- 1/3 cup Water
- 1 tablespoon Lime juice
- Cilantro (to garnish )
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 7%
CARBS 26G72% OF CAL
3G FIBER0G ADDED4G INTRINSIC19G OTHER4G TOTAL SUGAR
FAT 4G23% OF CAL
0G SAT3G 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
- 20m
- Sodium
- 594mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 617mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 594MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.