North East Recipes
 
Potato Curry (Alu-tarkari)  
 
Serves 4

Ingredients

10-12 potatoes (medium sized)

2 Tbs mustard oil
1/4 tsp tumeric green coriander leaves
2 green chillies (optional) 1 inch ginger
1 clove garlic salt to taste
1/2 cup yogurt  

Method
Boil potatoes, peel and cut into small pieces. Heat oil and add tumeric, green chillies, garlic, and ginger. Fry for 1 minute. Add yogurt, potatoes and salt. Cover and cook gently for 4-5 minutes. Garnish with green coriander leaves.
Note : If desired water can also be added after frying potatoes and boil it for 5 minutes to give it the right consistency.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 198 Carotene  ( μg ) 38.75
Protein (g) 2.48 Vitamin C (mg) 21.38
Carbohydrate (g) 28.85 Mg  (mg) 49.36
Fat (g) 8.15 Na  (mg) 17.75
Fibre (g) 0.7 K  (mg) 325.0
Minerals (g) 0.90 Mn  (mg) 0.27
Calcium  (mg) 32.13 Zn  (mg) 0.73
Phosphorus  (mg) 64.38 Cr  (mg) 0.011
Iron  (mg) 0.78