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Indian Vegetarian Recipes

Aloo Matar

aloo matar served in a blue color bowl

Aloo Matar is a classic Indian curry made with potatoes and green peas. Using basic Indian spices like cumin, coriander, turmeric, this was a staple that I grew up eating. It’s vegan and best enjoyed with rotis or hot puris and is easy enough to make for a weeknight meal!

aloo matar served in a blue color bowl

I share tons of creative, fun and fusion Indian recipes on the blog. But I often forget to share the classic Indian recipes here. These are the kind of recipes that are made in Indian households on a everyday basis and one that I grew up eating. Basic Indian food is very simple, straight forward and fuss free just like this easy Aloo Matar. Aloo=Potatoes and Matar=Green Peas so this is a potato and green peas curry and like most basic Indian curries, this is vegan too.

We cook potatoes with everything, like with cauliflower in aloo gobi, with spinach in aloo palak and so much more. My mom made aloo matar quite often during winters as fresh sweet peas are in abundance during winters in northern India. I have used frozen peas in this recipe because fresh peas are hard to find here and even when I do find them, they often don’t taste as sweet as the ones i

This recipe is for anyone who’s new to Indian cooking. It uses basic Indian spices and simple techniques. If you are intimidated by Indian cooking, give this recipe a try. It’s a good starting point.

Aloo Matar can me made dry (without adding any water) or with gravy (with water). I like both versions but I remember mom usually made the one with gravy for dinner so I am sharing the same here. I will share the dry version sometime as well. We usually had that for lunch with a side of dal.

Why We Love This Recipe

  • is vegan and can be made gluten-free by skipping hing or using gluten-free hing.
  • makes a comforting meal for any day of the week.
  • pairs well with rice or roti.
  • leftovers are even better the next day.
  • made with basic Indian spices and pantry staples.

Ingredients

ingredients for aloo matar arranged in plates and placed over a board

Potatoes: for this aloo matar recipe, I use either Russet potatoes or gold potatoes.

Green peas: this curry tastes best when made with fresh green peas. However if you live in a place like I do where it’s hard to find fresh sweet peas, then frozen peas work just fine. That is what I have used in this recipe.

Onion & Tomatoes: most basic Indian curries have a base made of onions and tomatoes and this one is no exception. I like pureeing the tomatoes in a blender for this recipe.

Spices: cumin seeds, hing (asafoetida), coriander powder, turmeric and red chili powder are some of the spices that are used here. Kasuri methi (dried fenugreek leaves) also add a nice aroma when added towards the end.

Step by Step Instructions

1- Cut 3 medium potato (around 350 grams) into cubes, the bigger you cut the cubes, more time it will take for them to cook. Add 1 tablespoon of oil to a pan on medium heat. Once hot, add the cubed potatoes to the pan.

2- Cook on medium to low heat for around 5 minutes, until they get that little coating on them. Then remove on a plate. This step is optional, you can skip and add potatoes directly later while cooking the curry but this adds flavor and makes the potatoes tastier.

3- To the same pan, now add 3/4 teaspoon cumin seeds. You may need to add additional 1/2 to 1 teaspoon oil at this point. Once cumin seeds crackle, add 1/4 teaspoon hing.

4- Then add 1 large or 2 medium chopped onions (180 grams). Cook 5 to 6 minutes until they turn golden brown string often.

step by step picture collage of making aloo matar at home

5- Then add 2 teaspoons ginger-garlic paste and 1 chopped green chili. Cook for 1 minute until the raw ginger garlic smell goes away.

6- Add in pureed tomatoes (3 tomatoes, around 350 grams pureed in a blender). You can also add additional 1/2 tablespoon tomato paste at this point.

7- Cover and Cook for 5 to 7 minutes until the tomatoes completely cook. This step is important, make sure to cook the tomatoes really well.

8- Remove lid once the tomatoes are cooked and add all the spices-

  • 2 teaspoon coriander powder
  • 1 teaspoon kashmiri red chili powder
  • 1/2 teaspoon turmeric
  • 1/2 to 3/4 teaspoon salt

Cook a minute until oil starts oozing out of masala.

step by step picture collage of making aloo matar at home

9- Add the potatoes back with 1 cup peas (frozen peas which I added to hot water for 10 mins before using in the recipe).

10- Stir well and then add 1 & 1/2 to 2 cups water. Add 1 tablespoon chopped cilantro, cover with a lid and cook 10 to 15 minutes until the potatoes are completely cooked.

11- It can take less time (like 10 mins) if potatoes are cut small into like 1/4 to 1/2 inch cubes and can take 15 minutes (or more) if you cut them big.

12- Once potatoes are done, finish with 1 teaspoon kasuri methi. You can adjust the consistency of gravy at this point, if it has become too thick, add some water (depends on personal preference). Garnish with more cilantro and serve hot.

step by step picture collage of making aloo matar at home

Serving Suggestions

My mom would serve aloo matar usually with plain roti or boiled rice. You can also serve it with plain paratha but my absolute favorite pairing is with spinach puri, so good!

Instant Pot Method

I have a separate recipe for Instant Pot Aloo Matar so check that out in case you want to make this in your electric pressure cooker. You can also make this same recipe in the Instant Pot. Cook the onions and tomatoes on sauté “less” so that there’s no burn message when you pressure cook. Add 1 cup water and cook on high pressure for 2 minutes. Do a quick pressure release.

Remember to cut potatoes into big cubes (1 to 1.5 inches) when making this curry in an Instant Pot else potatoes will disintegrate into the curry when pressure cooked.

potato and peas curry served in a white bowl
spoon digging into a bowl of potatoes and peas curry

Tips & Notes

  • I like this on the thicker side, if you prefer more watery version, just add more water.
  • If you want to thicken the curry further- you can mash some of the potatoes, that will thicken up the curry.
  • Sometimes, I also make this recipe by boiling the potatoes first. It cuts short the cooking time as the potatoes are already cooked.
  • It’s really important to cook the tomatoes well before adding the spices. Cook for 6 to 7 minutes until moisture looks dried out and then add the spices. Fry the spices for 1 to 2 minutes until you see oil oozing from the sides of the masala.
  • This actually tastes best when made with fresh peas. If you have access to fresh sweet peas, please use that in the recipe.
  • Replace some of the Kashmiri red chili powder with regular chili powder for a spicier curry.

This post has been updated from the recipe archives, first published in August 2016.

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

aloo matar served in a blue color bowl

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Aloo Matar

Aloo Matar is a basic Indian curry made with potatoes and green peas. This vegan curry is so comforting and goes well with rice, roti, paratha or puri.
Course Main Course
Cuisine Indian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 113kcal
Author Manali

Ingredients

  • 1 tablespoon +1 teaspoon oil divided, 15 ml + 5 ml
  • 3 medium potatoes around 350 grams, cut into 1 inch cubes
  • 3/4 teaspoon cumin seeds
  • 1/4 teaspoon hing asafoetida
  • 2 medium onion around 180 grams, chopped
  • 2 teaspoons ginger garlic paste
  • 1 green chili
  • 3 medium tomatoes purre using a blender, around 350 grams
  • 1/2 tablespoon tomato paste optional
  • 2 teaspoons coriander powder
  • 1 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon turmeric powder
  • salt to taste, 1/2 to 3/4 teaspoon
  • 1 cup green peas I used frozen peas which were soaked in hot water for 10 mins before using in the recipe
  • water around 2 to 2 & 1/2 cups, as needed
  • 1 tablespoon chopped cilantro + more to garnish
  • 1 teaspoon kasuri methi dried fenugreek leaves

Instructions

  • Cut potatoes into cubes, the bigger you cut the cubes, more time it will take for them to cook. Add 1 tablespoon of oil to a pan on medium heat. Once hot, add the cubed potatoes to the pan.
  • Cook on medium to low heat for around 5 minutes, until they get that little coating on them. Then remove on a plate. This step is optional, you can skip and add potatoes directly later while cooking the curry but this adds flavor and makes the potatoes tastier.
  • To the same pan, now cumin seeds. You may need to add additional 1/2 to 1 teaspoon oil at this point. Once cumin seeds crackle, add hing.
  • Sauté few seconds and then add chopped onions. Cook 5 to 6 minutes until they turn golden brown string often.
  • Then add ginger-garlic paste and chopped green chili. Cook for 1 minute until the raw ginger garlic smell goes away.
  • Add in pureed tomatoes. You can also add additional 1/2 tablespoon tomato paste at this point. Cover and Cook for 5 to 7 minutes until the tomatoes completely cook. This step is important, make sure to cook the tomatoes really well.
  • Remove lid once the tomatoes are cooked and add all the spices- coriander powder, Kashmiri red chili powder, turmeric and also add the salt.

    Cook a minute until oil starts oozing out of masala.

  • Add the potatoes back with peas (I used frozen peas which I added to hot water for 10 mins before using in the recipe).
  • Stir well and then add 1 & 1/2 to 2 cups water. Add 1 tablespoon chopped cilantro, cover with a lid and cook 10 to 15 minutes until the potatoes are completely cooked.

    It can take less time (like 10 mins) if potatoes are cut small into like 1/4 to 1/2 inch cubes and can take 15 minutes (or more) if you cut them big.

  • Once potatoes are done, finish with kasuri methi. You can adjust the consistency of gravy at this point, if it has become too thick, add some water (depends on personal preference). Garnish with more cilantro and serve hot. You can also sprinkle some garam masala before serving.

Video

Notes

  • I like this on the thicker side, if you prefer more watery version, just add more water.
  • If you want to thicken the curry further- you can mash some of the potatoes, that will thicken up the curry.
  • Sometimes, I also make this recipe by boiling the potatoes first. It cuts short the cooking time as the potatoes are already cooked.
  • It’s really important to cook the tomatoes well before adding the spices. Cook for 6 to 7 minutes until moisture looks dried out and then add the spices. Fry the spices for 1 to 2 minutes until you see oil oozing from the sides of the masala.
  • This actually tastes best when made with fresh peas. If you have access to fresh sweet peas, please use that in the recipe.
  • Replace some of the Kashmiri red chili powder with regular chili powder for a spicier curry.

Nutrition

Calories: 113kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Sodium: 25mg | Potassium: 702mg | Fiber: 4g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 32.3mg | Calcium: 49mg | Iron: 4.2mg
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Indian Vegetarian Recipes

Paneer Tikka Masala

paneer curry served in a white bowl garnished with cilantro with naan in the background

Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.

paneer curry served in a white bowl garnished with cilantro with naan in the background

About This Recipe

You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.

Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.

They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.

There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.

This Paneer Tikka Masala

  • is super creamy, smooth.
  • goes well with naan, paratha.
  • makes a comforting meal.
  • leftovers are great as well!

Ingredients

There are 2 parts to this recipe- the paneer tikka and the curry.

ingredients for paneer tikka masala arranged on a board

Paneer Tikka

Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.

Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.

Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.

The Masala/Curry

Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.

Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.

Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!

Step by Step Instructions

1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:

  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon salt
  • juice of 1/2 lime

2- Using a spatula or whisk, mix until all the ingredients are well combined.

3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).

4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

step by step picture collage of making paneer tikka masala

5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.

6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.

7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.

8- Then add 3 large tomatoes (chopped) along with the following:

  • 1& 1/2 teaspoon curry powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 3/4 teaspoon salt, or to taste
  • 1 tablespoon sugar
step by step picture collage of making paneer tikka masala

9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.

10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.

11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

step by step picture collage of making paneer tikka masala

13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.

14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.

15- Add the roasted paneer, onions and peppers into the curry.

16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

step by step picture collage of making paneer tikka masala

Serving Suggestions

You can serve paneer tikka masala with the following:

  • Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
  • Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
  • Roti: you can never go wrong with the classic Indian everyday bread.
  • Tandoori roti: another great bread to serve the curry with.
bowl of paneer tikka masala garnished with cilantro and spoons of spices placed on the side

Vegan Variation

For a vegan version of this recipe you can do the following substitutions:

  • use extra-firm tofu in place of paneer.
  • marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
  • replace butter with vegan butter.
  • replace heavy cream with coconut milk.

Tips & Notes

  • I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  • Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
  • If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  • You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
plate with naan and a paneer curry

Frequently Asked Questions

Is Paneer Tikka same as Paneer Tikka Masala?

No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.

What can I substitute the curry powder with?

Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.

Is Paneer Tikka Masala same as Paneer Makhani?

They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.

This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

paneer curry served in a white bowl garnished with cilantro with naan in the background

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Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian curry where spiced and grilled paneer tikka is added to a creamy curry. It is best enjoyed with warm naan!
Course Entree
Cuisine Indian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 367kcal
Author Manali

Ingredients

Paneer Tikka

  • 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder for color
  • 1/4 teaspoon red chili powder or to taste
  • 1/2 lime juice of
  • 225 grams paneer cut into cubes
  • 1 medium red onion quartered and separated into petals
  • 1 medium green pepper cut into 1-inch cubes

Curry

  • 1 tablespoon oil I used avocado oil, use oil of choice
  • 2 tablespoons butter divided, unsalted or salted either works
  • 1/2 teaspoon cumin seeds
  • 1 inch cinnamon stick
  • 1 large white onion roughly chopped, around 150 grams
  • 3-4 large garlic cloves chopped
  • 1 inch ginger chopped
  • 3 large tomatoes roughly chopped, around 400 grams
  • 1 & 1/2 teaspoon curry powder
  • 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
  • 3/4 teaspoon salt or to taste
  • 1 tablespoon sugar I used granulated white sugar
  • 1 cup water or more as needed
  • 2-3 tablespoons heavy cream 30-45 ml
  • 1 tablespoon chopped cilantro

Instructions

  • We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
  • To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.

    Using a spatula or whisk, mix until all the ingredients are well combined.

  • Now add cubed paneer, onion (quartered and separated into petals) and green pepper

    Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

  • Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
  • Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
  • Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
  • Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
  • Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

    Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

    Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

  • Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
  • Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
  • Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

Video

Notes

  1. I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  2. Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
  3. If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  4. You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
  5. Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.

Nutrition

Calories: 367kcal | Carbohydrates: 21g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 536mg | Potassium: 574mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1803IU | Vitamin C: 51mg | Calcium: 357mg | Iron: 1mg
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