Kali Meeri Nimbuwale Aloo

Boiled potato cubes tempered with black peppercorns and other masalas and served sprinkled with lemon juice and lemon rind. This recipe is from FoodFood TV channel

By Sanjeev Kapoor 20 Feb 2017 in Recipes Course

New Update

Main Ingredients	Black Peppercorns, Lemon Juice
Cuisine	Indian
Course	Main Course Vegetarian
Prep Time	31-40 minutes
Cook time	21-25 minutes
Serve	4
Taste	Tangy
Level of Cooking	Easy
Others	Veg

Ingredients list for Kali Meeri Nimbuwale Aloo

1 teaspoon Black Peppercorns crushed
5 medium Lemon Juice boiled and peeled
2 tablespoons Lemon juice
1/2 teaspoon Lemon rind grated
1 tablespoon Ghee
1/4 teaspoon Asafoetida
1 teaspoon Cumin seeds
2 Green chillies
1/4 teaspoon Black salt (kala namak)
to taste Salt
1/4 teaspoon Dried mango powder
1 tablespoon Fresh coriander leaves chopped

Method

Chop potatoes and keep them in a bowl. Heat ghee in a non-stick pan. Add asafoetida, cumin seeds, crushed black peppercorns and sauté.
Chop green chillies and add. Add potato and toss. Add black salt, salt, dried mango powder, lemon juice and lemon rind and toss well.
Add coriander leaves and mix well. Transfer into a serving bowl and serve hot.

Nutrition Info

Calories	234
Carbohydrates	17.1
Protein	2.6
Fat	17.2
Other Fiber	Fiber 0 3.2gm

#Asafoetida #Black salt (kala namak) #Cumin seeds #Dried mango powder #Fresh coriander leaves #Ghee #Green chillies #Lemon juice #Lemon rind #Salt