North East Potato Curry (Alu-tarkari)

Potato Curry (Alu-tarkari)

Serves 4

Ingredients
10-12 potatoes (medium sized) 2 Tbs mustard oil
1/4 tsp tumeric green coriander leaves
2 green chillies (optional) 1 inch ginger
1 clove garlic salt to taste
1/2 cup yoghurt

Method

  1. Boil potatoes, peel and cut into small pieces. Heat oil and add tumeric, green chillies, garlic, and ginger. Fry for 1 minute.
  2. Add yoghurt, potatoes and salt. Cover and cook gently for 4-5 minutes.
  3. Garnish with green coriander leaves.
Note : If desired water can also be added after frying potatoes and boil it for 5 minutes to give it the right consistency.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 198 Carotene (μg) 38.75
Protein (g) 2.48 Vitamin C (mg) 21.38
Carbohydrate (g) 28.85 Mg (mg) 49.36
Fat (g) 8.15 Na (mg) 17.75
Fibre (g) 0.7 K (mg) 325.0
Minerals (g) 0.90 Mn (mg) 0.27
Calcium (mg) 32.13 Zn (mg) 0.73
Phosphorus (mg) 64.38 Cr (mg) 0.011
Iron (mg) 0.78