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