as required ▢½ tsp kashmiri red chilli powder / lal mirch powder
1 nos ▢ tsp coriander powder
2 tsp ▢ tsp + kasuri methi / dry fenugreek leaves
3 nos ▢ to mato
as required finely chopped
1 nos ▢ tsp ginger paste
4 nos ▢ potato / aloo
as required boiled & cubed
1 nos ▢ tsp salt
1 nos ▢ cup water
2 nos ▢ tbsp coriander leaves
as required finely chopped
as required ▢½ lemon
Directions : alo ki sabji with chapati Recipe
STEP 1.firstly, in a large kadai heat 1 tbsp ghee and saute 1 tsp jeera, 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 3 cloves, ½ tsp fennel and pinch hing.
STEP 2.also keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi.
STEP 3.now add 1 tsp ginger paste and saute well.
STEP 4.additionally, add 3 tomato and saute till the oil releases from tomato.
STEP 5.further, add 4 boiled and cubed potato and 1 tsp salt.
STEP 6.saute for a minute, making sure the spices are coated well.
STEP 7.now add a cup water and adjust consistency.
STEP 8.cover and boil for 5 more minutes or till potatoes absorb spices.
STEP 9.mash few potatoes adjusting the texture of curry.
STEP 10.further, add 2 tbsp coriander leaves, squeeze ½ lemon and 1 tsp crushed kasuri methi.
STEP 11.finally, serve aloo curry with roti or chapathi.
Nutrition value
10
calories per serving
< 1 g Fat1 g Protein< 1 g Carbs2 g FiberOther
Current Totals
< 1 g Fat
1 g Protein
< 1 g Carbs
2 g Fiber
MacroNutrients
Carbs
0 g
Protein
1 g
Fiber
2 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
6 mg
Iron
0 mg
Vitamin A
6 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
2 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
7 mg
Manganese
0 mg
Phosphorus
19 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
