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Ekadashi Jeera Aloo

Baby potatoes tossed and cooked in jeera and fresh indian spices. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor in Recipes Course
New Update
Main Ingredients Baby Potatoes, Curry Leaves
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

  • 500 grams Baby Potatoes parbioled and peeled
  • Curry Leaves
  • 1 teaspoon Cumin seeds
  • 4 tablespoons Oil
  • 15-18 Curry leaves
  • 2 Green chillies slit
  • to taste Rock salt (sendha namak)
  • 1 1/2 teaspoon Sugar
  • 2 tablespoons Lemon juice
  • 2 teaspoons Fresh coriander leaves chopped
  • 3 teaspoons Fresh coconut grated

Method

  1. Heat the oil in a kadai; add the cumin seeds, curry leaves and green chillies and sauté till they begin to change colour.
  2. Add the potatoes and rock salt and sauté over medium heat for two minutes.
  3. Cover and cook over low heat till the potatoes are completely done and well browned.
  4. Add the sugar, lemon juice, coriander leaves and coconut.
  5. Toss well to mix.
    Serve hot.

Nutrition Info

Calories 1157
Carbohydrates 127.7
Protein 9.9
Fat 67.8
Other Fiber Fiber- 12gm
#Cumin seeds #Curry leaves #Fresh coriander leaves #Green chillies #Lemon juice #Oil #Rock salt (sendha namak) #Sugar
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