4 Serves
45 Mins
Cut the parboiled potatoes into uniform wedges using a chef's knife.
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Vitamin E
4 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
141 µg / 400 µgCalcium
318 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
273 mg / 420 mgPhosphorus
717 mg / 1,250 mgPotassium
1156 mg / 4,700 mgSodium
1208 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
7 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
137 gAlcohol
0 g
Heat a generous amount of cooking oil in a deep-frying pot over medium-high heat. Carefully fry the potato wedges until they are golden brown and crisp, then remove them with a slotted spoon and set aside on paper towels.
In a separate non-stick skillet, heat 1.5 tablespoons of cooking oil over medium heat. Add the mustard seeds, cinnamon stick, and curry leaves, sautéing until the mustard seeds begin to pop.
Add the sliced onions to the skillet and cook for 1 minute until softened.
Incorporate the fried potatoes, turmeric, and salt into the skillet. Stir-fry the mixture on low heat for 5 minutes until the onions are lightly caramelized.
Stir in the red pepper flakes and cook for a final minute before serving warm with your choice of rice, roti, or bread.
43
g58
g28
g
