How to make Ekadashi Jeera Aloo - Dish of potatoes spiced with cumin

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cumin seeds (जीरा), Baby Potatoes (बेबी आलू)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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Ekadashi Jeera Aloo Recipe Card

Ekadashi Jeera Aloo
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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Ekadashi Jeera Aloo checkout Jeera Aloo, Jeera Aloo. You can also find more Main Course Vegetarian recipes like Shalgam Adraki Gobhi, Cinnamon Tossed Mushrooms, Karlyachi Bhaji, Conkies.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Ekadashi Jeera Aloo Recipe

  • Cumin seeds 1 tablespoon

  • Baby Potatoes parboiled and halved 500 grams

  • Oil 2 tablespoons

  • Curry leaves 15-18

  • Salt to taste

  • Rock salt (sendha namak) to taste

  • Green chillies slit 2 teaspoons

  • Lemon juice 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon juice 2 tablespoons

  • Scraped coconut 1 1/2 tablespoons

Method

Step 1

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

Step 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.

Step 3

Add the coriander leaves, lemon juice and half the coconut. Toss well to mix. Serve hot, garnished with the remaining coconut.