Calories and Nutrients

Nutrients Calculated Approximately: 6-8 tablespoon

Calories: 184.26 Kcal

Macronutrients

Macronutrients Nutrition Values Daily Values (%)
Carbohydrate 13.14 grams 4.38 %
Total Fiber 1.93 grams 7.55 %
Protein 1.9 grams 2.77 %
Fat 14.35 grams 22.32 %
Saturated acids 1.05 grams 5.26 %
Dietary Cholesterol 0 mg 0 %
Sugar 1.48 grams 0 %

 

Vitamins

Vitamins Nutrition Values Daily Values (%)
Vitamin A 43.19 Mcg 3.88 %
Vitamin C 20.66 mg 34.89 %
Vitamin E 2.54 mg 12.72 %
Vitamin K 12.54 mcg 15.06 %
Thiamin 0.04 mg 3.86 %
Riboflavin 0.01 mg 1.79 %
Niacin 0.79 mg 3.29 %
Vitamin B6 0.22 mg 12.32 %
Folate 9.2 Mcg 2.07 %
Pantothenic Acid 0.24 mg 2.42 %
Choline 10.17 mg 0 %

 

Minerals

Minerals Nutrition Values Daily Values (%)
Calcium 42.32 mg 4.3 %
Copper 90 mg 6 %
Fluoride 86.46 mg 0 %
Iron 1.12 mg 7.64 %
Magnesium 19.79 mg 4.7 %
Manganese 0.33 mg 16.43 %
Phosphorus 38.81 mg 3.21 %
Potassium 0.26 mg 7 %
Selenium 1.31 Mcg 1.69 %
Sodium 2.33 mg 97.22 %
Zinc 0.31 mg 2.21 %

 

* Mg – Milli Grams
* Mcg – Micro Grams

Ingredients needed

Potato Cooked – 30 Grams
Onions Raw – 10 Grams
Tomato Raw – 10 Grams
Green Chilli Raw / Green Chilli Peppers – 5 GramsEdit
Ginger Raw / Ginger Slices ( 1″ dia) – 3 Count
Turmeric Powder / Turmeric Spices – 0.25TableSpoon
Salt – 1 Teaspoon
Water – 100 Milli Litre (ML)
Garlic Raw / Garlic Cloves – 2 Count

Tempering:
Canola Oil – 1 TableSpoon
Mustard seeds – 1 Grams
Urad dal / white lentils/ Vigna mungo raw/ Uludham parupu – 1 Grams
Curry leaves – 1 Sprig

The Preparation Methods:

STEP 1: Wash and cut potatoes and pressure cook for 3 whistles with little water. Cool down, peel and keep it roughly mashed. Dont mash completely, just break into pieces roughly. Heat kadai with oil and temper with the items given under ‘To temper’ table.

STEP 2: Add green chillies, ginger, garlic thinly sliced onion (lengthwise) and fry until transparent. Take care not to burn it or change its colour. Just let it turn transparent. Add tomatoes and fry for a minute in medium flame.

STEP 3: Add water as needed, turmeric, salt. Bring to boil. Add the mashed potatoes. You can mash one or two pieces completely to make the masala thick as it boils.

STEP 4: Continue to boil for 10 minutes in medium flame or until the masala gets thick in consistency. You can add corn flour dissolved in 2 tblsp of water towards end to make the masala look homogenously thick.

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