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

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Kali Meeri Nimbuwale Aloo
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


  1. Chop potatoes and keep them in a bowl. Heat ghee in a non-stick pan. Add asafoetida, cumin seeds, crushed black peppercorns and sauté.
  2. Chop green chillies and add. Add potato and toss. Add black salt, salt, dried mango powder, lemon juice and lemon rind and toss well.
  3. 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