Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
496
Calories
10g
Protein
26g
Fat
59g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pound Yukon Gold or boiling potatoes
- 1 large onion, chopped (2 3/4 cups)
- 1 teaspoon garam masala (Indian spice blend)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/4 cup vegetable oil
- 1/2 cup frozen peas, thawed
- 12 (17- by 12-inch) phyllo sheets, thawed if frozen
- 3/4 stick unsalted butter, melted and cooled
- Indian chutney
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes