Local
Family
Second course
Tempered Cashew, Potato & Brinjal
30Min
Intermediate
Ingredients
4
Portions
ingredient_quantity
recipe ingredient
100
g
Cashews nut
250
g
Potato
250
g
Brinjal
150
g
Onion
1
tbsp
Garlic Crushed
1
tbsp
Chopped Ginger
4
Capsules
Green chilis
1
piece
Cinnamon
0.25
tsp
Mustard Seeds
100
g
Tomatoes
1
cube
MAGGI Jumbo Chicken cube
4
tbsp
Corn oil
2
tbsp
Chilli Flakes
1
tsp
Turmeric powder
5
g
Spices, curry powder
5
Leafs
Curry Leaves
1
Leaf
Pandan Leaves
2
g
Salt, table
2
g
Spices, pepper, white
.
Nutrition Value
Energy
296.76 kcal
Protein
15.43 g
Potassium
958.65 mg
Carbohydrates
33.33 g
Fiber
7.91 g
Sodium
980.92 mg
Fats
27.57 g
Information per serving
Instructions
30 Minutes
-
1st Step
5 MinDeep fry the potatoes and brinjals till golden brown. Keep aside. -
2nd Step
10 MinHeat oil in a flat pan. Slightly temper the ginger, garlic, mustard seeds, curry leaves, pandanus leaf and onion. -
3rd Step
5 MinAdd all the spices and green chilies and continue tempering. -
4th Step
5 MinAdd all the vegetables and the cashew nuts. Stir well on medium heat. -
5th Step
3 MinSprinkle a MAGGI Jumbo Chicken Cube on top of the mixture, and stir well. -
6th Step
2 MinAdd salt and pepper to taste. If required add a few drops of lime juice.
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