Bombay Aloo with Madras Eggs
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
329
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,032 mg | (26 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ½ cups white potatoes (cubed)
- 4 eggs
- ⅛ cup sunflower oil
- 1 Tbsp Baking powder
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 1 tsp Madras curry powder
- ½ tsp ground cinnamon
- ½ lemon (juiced)
Preparation steps
1.
Cook the potatoes in a large saucepan of salted, boiling water for 10-15 minutes until just tender. Remove from the heat and drain, leaving the potato to cool to one side.
2.
Carefully place the eggs in a large saucepan of boiling water and cook for 8 minutes. Drain and run under cold water for 1 minute.
3.
Heat the oil in a frying pan until hot then add all the spices apart from the tandoori curry powder.
4.
Cook over a low heat for 1 minute, then stir in the lemon juice, a little water and seasoning so that you have a thin sauce. Add the sauce to the potatoes and stir well.
5.
Peel the eggs then roll in the tandoori curry powder so that they are covered in the spice.
6.
Spoon the potato into serving bowls then cut the eggs in half and sit on top of the potato.
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