Potatoes in Green Masala
by Tarla Dalal
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The twang of curds and the tangy notes of coriander make this a unique way of preparing potatoes. Cooked baby potatoes are coated with a semi-spicy green chutney and curds and sautéed rapidly for the flavours to sink in. Potatoes in green masala can be served as a starter or as an accompaniment, whichever way you prefer.
Method- Combine the chutney and curds in a bowl and mix well.
- Add the potatoes and toss well.
- Heat a non-stick tava (griddle) and cook the potatoes on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
- Serve hot.
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Accompaniments
Nutrient values per serving
| Energy | 9 cal |
| Protein | 0.4 g |
| Carbohydrates | 1.4 g |
| Fiber | 0.5 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 659.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 15 mg |
| Folic Acid | 0.2 mcg |
| Calcium | 23.2 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 5.8 mg |
| Potassium | 41.2 mg |
| Zinc | 0 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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