Bombay Aloo with Madras Eggs

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Bombay Aloo with Madras Eggs
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
329
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie329 cal.(16 %)
Protein12 g(12 %)
Fat13 g(11 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E5.9 mg(49 %)
Vitamin K15.8 μg(26 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin6 mg(50 %)
Vitamin B₆0.4 mg(29 %)
Folate79 μg(26 %)
Pantothenic acid1.9 mg(32 %)
Biotin14.8 μg(33 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C51 mg(54 %)
Potassium1,032 mg(26 %)
Calcium95 mg(10 %)
Magnesium63 mg(21 %)
Iron3.3 mg(22 %)
Iodine14 μg(7 %)
Zinc2 mg(25 %)
Saturated fatty acids2.3 g
Uric acid44 mg
Cholesterol218 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
6 ½ cups white potatoes (cubed)
4 eggs
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)
How healthy are the main ingredients?
potatoeggCumincinnamonlemon

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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