Ekadashi Jeera Aloo Dish of potatoes spiced with cumin.jeera aloo recipe for fasting or vrat - simple, easy and a quick dish of sauteed boiled potatoes with cumin and green chillies. This jeera aloo dish is relatively very simple and quick to make. This recipe is from FoodFood TV channel By Sanjeev Kapoor 07 Mar 2019 in Recipes Course New Update Main Ingredients Cumin seeds, Baby Potatoes Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Ekadashi Jeera Aloo 1 tablespoon Cumin seeds 500 grams Baby Potatoes parboiled and halved 2 tablespoons Oil 15-18 Curry leaves to taste Salt to taste Rock salt (sendha namak) 2 teaspoons Green chillies slit 2 tablespoons Lemon juice 2 tablespoons Fresh coriander leaves chopped 2 tablespoons Lemon juice 1 1/2 tablespoons Scraped coconut Method Heat the oil in a non-stick kadai; add the cumin seeds and curry leaves and sauté till they begin to change colour. Add the potatoes, salt, rock salt and green chillies and sauté over medium heat for two minutes. Cover and cook over low heat till the potatoes are completely done and well browned. Add the coriander leaves, lemon juice and half the coconut. Toss well to mix. Serve hot, garnished with the remaining coconut. Nutrition Info Calories 199 Carbohydrates 26 Protein 2.2 Fat 10.9 Other Fiber 0.2 #Cumin seeds #Curry leaves #Lemon juice #Oil #Rock salt (sendha namak) #Salt #Scraped coconut Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article