Aloo Curry (Potato Curry)

1. Blend all the ingredients of puree to a smooth paste and keep aside.

2. Heat oil in a non stick heavy base skillet and when medium hot put cloves.

3. Now add all the spices and wait for 10 seconds.

4. Add the puree and saute for 2-3 minutes till the raw smell is gone and oil appears on the sides of the skillet.

5. Add 2 cups of water and the potatoes.

6. Let it simmer for 15 minutes.

7. Serve warm with rice, Indian roti, paratha etc.

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Nutrient	Quantity
Total fats	20.4295 g
Protein	8.443 g
Carbohydrates	100.3796 g
Energy	594.0996 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3079 g
Water	1380.3169 g
Aspartic acid	0.9894 g
Calcium, Ca	143.5045 mg
Lutein + zeaxanthin	575.3333 g
Fiber, total dietary	35.1653 g
Carotene, beta	2055.2268 g
Niacin	3.1494 mg
Vitamin A, RAE	349.6762 g
Arginine	0.5142 g
Riboflavin	0.189 mg
Tocopherol, beta	0.0448 mg
Glutamic acid	2.8803 g
Sodium, Na	2434.5102 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4323 g
Total lipid (fat)	20.4295 g
Manganese, Mn	1.4226 mg
Fructose	10.2556 g
Proline	0.1312 g
Fatty acids, total saturated 16:0	5.2353 g
Fatty acids, total saturated 8:0	0.2135 g
Sucrose	3.2037 g
Choline, total	57.4279 mg
Fatty acids, total polyunsaturated 18:1 t	0.0008 g
Sugars, total	49.5332 g
Serine	0.2145 g
Fatty acids, total saturated 10:0	0.4919 g
Fatty acids, total saturated 18:0	2.3634 g
Vitamin B-6	0.8993 mg
Selenium, Se	3.4048 g
Ash	11.066 g
Fatty acids, total saturated 18:1 undifferentiated	4.9843 g
Pantothenic acid	0.8758 mg
Phenylalanine	0.2343 g
Copper, Cu	0.446 mg
Betaine	0.9123 mg
Thiamin	0.3387 mg
Retinol	158.208 g
Methionine	0.0461 g
Iron, Fe	2.9234 mg
Carbohydrate, by difference	100.3796 g
Phosphorus, P	224.1193 mg
Folate, total	128.8359 g
Tocopherol, gamma	0.5469 mg
Fatty acids, total saturated 4:0	0.6194 g
Lycopene	11495.5622 g
Alanine	0.2117 g
Cholesterol	49.152 mg
Valine	0.1973 g
Fatty acids, total saturated 18:2 undifferentiated	0.8716 g
Glycine	0.1983 g
Carotene, alpha	451.8069 g
Glucose (dextrose)	11.8944 g
Fatty acids, total saturated 14:0	1.9397 g
Zinc, Zn	1.5162 mg
Isoleucine	0.1625 g
Fatty acids, total saturated 12:0	0.5363 g
Fatty acids, total polyunsaturated	1.1793 g
Fatty acids, total saturated 14:1	0.0023 g
Tocotrienol, gamma	0.0008 mg
Fatty acids, total polyunsaturated 17:1	0.0025 g
Leucine	0.2477 g
Tocotrienol, alpha	0.1745 mg
Vitamin A, IU	4333.2522 IU
Folate, DFE	128.8359 g
Tryptophan	0.0833 g
Vitamin C, total ascorbic acid	177.245 mg
Phytosterols	79.2744 mg
Fatty acids, total polyunsaturated 18:1 c	0.0011 g
Fatty acids, total saturated 20:0	0.0015 g
Fatty acids, total saturated 6:0	0.3667 g
Tyrosine	0.1252 g
Vitamin B-12	0.0019 g
Vitamin K (phylloquinone)	38.8504 g
Fatty acids, total saturated	12.1879 g
Histidine	0.1252 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0012 g
Fatty acids, total monounsaturated	5.705 g
Threonine	0.2152 g
Folate, food	128.8359 g
Fatty acids, total polyunsaturated 17:0	0.005 g
Cryptoxanthin, beta	0.625 g
Vitamin E (alpha-tocopherol)	3.101 mg
Fatty acids, total trans	0.0008 g
Fatty acids, total trans-monoenoic	0.0008 g
Magnesium, Mg	87.6248 mg
Lysine	0.2895 g
Potassium, K	1611.3718 mg
Cystine	0.0642 g
Fluoride, F	13.7959 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Ginger	1 piece	0	0	0
Garlic	4 cloves	17.88	3.9672	0.06
Oil	1.5 1/2	168.192	0	19.1002
Onion	2	128	29.888	0.32
Potato	4	0	0	0
Tomato	2	80.4198	17.3796	0.8936
Green Chilies	2	194.3028	48	0
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
Clove	4 cloves	0	0	0
red pepper	0.5 teaspoon	0.625	0.1377	0.0069