Ekadashi Jeera Aloo Baby potatoes tossed and cooked in jeera and fresh indian spices. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 May 2016 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 Heat the oil in a kadai; add the cumin seeds, curry leaves and green chillies and sauté till they begin to change colour. Add the potatoes and rock salt and sauté over medium heat for two minutes. Cover and cook over low heat till the potatoes are completely done and well browned. Add the sugar, lemon juice, coriander leaves and coconut. 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 Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article