How to make 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 & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cumin seeds (जीरा), Baby Potatoes (बेबी आलू)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
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For more recipes related to Ekadashi Jeera Aloo checkout Jeera Aloo, Jeera Aloo. You can also find more Main Course Vegetarian recipes like Potatoes in Hot Garlic Sauce Shahi Paneer Mirchi Ka Salan Sev Tameta nu Shaak - SK Khazana
Ekadashi Jeera Aloo Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Ekadashi Jeera Aloo Recipe
Cumin seeds 1 tablespoon
Baby Potatoes parboiled and halved 500 grams
Oil 2 tablespoons
Curry leaves 15-18
Salt to taste
Rock salt (sendha namak) to taste
Green chillies slit 2 teaspoons
Lemon juice 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Lemon juice 2 tablespoons
Scraped coconut 1 1/2 tablespoons
Method
Step 1
Heat the oil in a non-stick kadai; add the cumin seeds and curry leaves and sauté till they begin to change colour.
Step 2
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.
Step 3
Add the coriander leaves, lemon juice and half the coconut. Toss well to mix. Serve hot, garnished with the remaining coconut.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
