Goanese Potatoes
by Tarla Dalal
21 Jan 2012
This recipe has been viewed 21178 times
This Goanese specialty involves a special cooking method. The masala or paste is pre-cooked and then added to the subzi, thereby giving it a distinct flavour.
Serve with Tandoori Roti or Parathas .
Goanese Potatoes recipe - How to make Goanese Potatoes
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 cup boiled and chopped potatoes
1/2 cup cooked tomato pulp
salt to taste
For The Paste
2 whole dry red chillies (pandi)
1 tsp poppy seeds (khus-khus)
1/2 tsp cumin seeds (jeera)
1 tsp coriander (dhania) seeds
2 tbsp sliced onions
6 mm cinnamon (dalchini)
2 cloves (laung / lavang)
3 peppercorns (kalimirch)
3 garlic (lehsun) cloves
2 tbsp freshly grated coconut
2 tsp oil
For The Garnish
2 tsp freshly grated coconut
Method
For the paste
How to proceed
For the paste
- For the paste
- Combine all the ingredients for the paste in a microwave-proof bowl, cover with a lid and microwave on high for 3 minutes.
- Allow the mixture to cool and then grind to a smooth paste in a mixer. Keep aside.
How to proceed
- How to proceed
- Combine the prepared paste and the tomato pulp in a microwave-proof bowl and microwave on high for 1 minute.
- Add the potatoes and salt, mix well and microwave on high for 1 minute.
- Serve hot garnished with coconut.
Nutrient values per
| Energy | 207 cal |
| Protein | 2.7 g |
| Carbohydrates | 27 g |
| Fiber | 4.3 g |
| Fat | 9.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 300.7 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.6 mg |
| Vitamin C | 35.5 mg |
| Folic Acid | 38.5 mcg |
| Calcium | 45.1 mg |
| Iron | 1.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 19.7 mg |
| Potassium | 349.7 mg |
| Zinc | 0.6 mg |
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