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

BySanjeev Kapoor 07 Mar 2019in 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