Potato And Onion Hot Pot Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Femina, Femina2, Milk food | 4 | Servings | |
INGREDIENTS
| 12 | Baby potatoes, boiled 200 | |
| 2 | T | Oil, 30 ml |
| 1/2 | t | Cumin seeds, 2 g |
| 1/2 | t | Green chilli-ginger paste |
| 2 g | ||
| 10 | g | Mint leaves, chopped fine |
| 3 | T | Curd, 45 ml |
| Salt to taste | ||
| 12 | Baby onions, parboiled 100 | |
| 1/2 | t | Chilli powder, 2 g |
| 1/2 | t | Garlic paste, 2 g |
INSTRUCTIONS
g To prepare the potatoes: HEAT oil and season with cumin seeds. Add baby potatoes, green chilli-ginger paste, mint leaves, curd and salt. Saute till the curd is almost absorbed and potatoes are evenly coated with spices. To prepare the onions: Heat oil and brown cumin Seeds. Add the parboiled baby onions, chilli powder, garlic paste, curd and salt to taste. Saute till the curd gets absorbed and onions are evenly coated with spices. Mix both the vegetables roughly before serving. Converted by MC_Buster. NOTES : Baby potatoes and baby onions cooked in curd Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: <1mg
Sodium: 96.4mg
Potassium: 28.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g