| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Indian, Vegetables | 2 | Servings |
INGREDIENTS
| 9 | oz | Small potatoes, cut in |
| quarters | ||
| 1 | qt | Water |
| 1/4 | t | Each salt and ground |
| coriander | ||
| 1/8 | t | Each chili powder, ground |
| ginger and ground | ||
| cardamom | ||
| 1 | ds | Ground cumin |
| 1 | ds | Ground nutmeg |
| 1 | ds | Ground mace |
| 1 | ds | Ground cloves |
| 1 1/2 | t | Vegetable oil |
| 1 1/2 | t | Margarine |
INSTRUCTIONS
In 2-quart saucepan boil potatoes in water until tender (BUT NOT SOFT); drain and cool. Combine seasonings in small cup and set aside. In 8-inch nonstick skillet combine oil and margarine and heat until margarine is bubbly and hot; add potatoes and saute, stirring occasionally, until lightly browned. Sprinkle with seasonings and continue sauteing until well browned, 10 to 15 minutes. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 163
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 350.1mg
Potassium: 578.5mg
Carbohydrates: 24.3g
Fiber: 3.6g
Sugar: 1.1g
Protein: 2.9g