Kalan Curry
Jeera aloo is a simple and flavorful Indian side dish featuring boiled potatoes tempered with cumin seeds (jeera). The dish boasts a perfect balance of earthy cumin and tender potatoes, making it a popular accompaniment to main meals. Pair with Chapati
Ingredients
- 200 g Yam (boiled)
- 100 g Coconut (blended)
- 2 tbsp Coconut Oil
- 0.5 tsp Mustard Seeds
- 1 Green Chilli (minced)
- 10 Curry Leaves (washed)
- 1 Dried Red Chilli (minced)
- 0.25 tsp Turmeric powder
- 0.25 tsp Sugar
- 0.5 tsp Jeera
- 0.5 tsp Black Pepper
- 100 ml Water
- 2 stems Coriander Leaves (minced)
- 0.5 tsp Salt
- 40 g Thick Curd
Instructions
Add initial ingredients to jar
Add 200g boiled yam, 100g blended coconut, 2 tbsp coconut oil, 0.5 tsp mustard seeds, 1 minced green chilli, 10 washed curry leaves, and 1 minced dried red chilli to The Upliance 2.0 jar.
The device will now sauté
Select sauté mode at 95°C for 30 seconds in The Upliance 2.0 jar. The device will automatically stir using stir duty 6 and stir angle 140.
Add remaining ingredients and simmer
Add 0.25 tsp turmeric powder, 0.25 tsp sugar, 0.5 tsp jeera, 0.5 tsp black pepper, 100ml water, 2 minced coriander stems, 0.5 tsp salt, and 40g thick curd to The Upliance 2.0 jar. Set temperature to 95°C and let Upliance simmer for 12 minutes with automatic stirring using stir duty 6 and stir angle 140.
The dish is ready
The Kalan Curry is ready. Serve hot.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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