Directions:
- Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil and cook until the potatoes are tender, 20 to 25 minutes. Drain, cool, peel and cube. Set aside.
- Heat oil in a large skillet over medium heat. Add the onion, raisins and chile peppers and season with asafoetida powder, ginger garlic paste, cumin seeds and fennel seeds. Cook and stir until onions are tender and golden brown.
- Add the potatoes to the skillet along with whole mint leaves. Cook and stir until potatoes are glazed with the spices. Stir in lemon juice and season with salt and pepper. Garnish with cilantro leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.52 Kcal (425 kJ) | ||
| Calories from fat | 23.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 4% | |
|---|---|---|---|
| Sodium | 9.96mg | 0% | |
| Potassium | 312.41mg | 7% | |
| Total Carbs | 19.43g | 6% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 1.64g | 3% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.1mg | 6% | |
| Calcium | 28.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 143.54 Kcal (601 kJ) | ||
| Calories from fat | 33.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 4% | |
|---|---|---|---|
| Sodium | 14.08mg | 0% | |
| Potassium | 441.71mg | 7% | |
| Total Carbs | 27.47g | 6% | |
| Sugars | 1.99g | 6% | |
| Dietary Fiber | 3.43g | 10% | |
| Protein | 2.31g | 3% | |
| Vitamin C | 8mg | 9% | |
| Iron | 1.5mg | 6% | |
| Calcium | 40.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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