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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

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Ekadashi Jeera Aloo
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
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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

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  1. Heat the oil in a non-stick kadai; add the cumin seeds and curry leaves and sauté till they begin to change colour.
  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.
  3. 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
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