Creamed Potatoes with Lemon Pepper EKADASEE ROGAN ALOO

If you’re anything like me, cold winter days call for serious comfort food, and this Creamed Potatoes with Lemon Pepper—traditionally known as Ekadasee Rogan Aloo—hits the spot perfectly. It’s a hearty, vegetarian root vegetable dish that brings so much warmth to the kitchen. Whether you’re strictly planning your Ekadasee menus or just looking for a delicious, creamy alternative to standard Sunday hashbrowns to serve with hot rolls, this recipe is a total winner. The best part? You can easily prep the potatoes ahead of time, making this easy potato side dish a breeze to finish right before dinner!

Root vegetables are popular on Ekadasee menus. This substantial variation is ideal for cold winter days, when everyone gravitates to the warmth of the kitchen. With pooris, hot rolls, or toast, your family will likely find it a welcome change from Sunday hashbrowns. The potatoes can be half-cooked—either steamed or pan-fried the night before or early in the morning—and finished at mealtime.

Preparation time: 10 minutes Cooking time: 30 minutes Serves: 6 to 8 people

Ingredients

• 12.0 small boiling potatoes (35.2 oz or 1000 g), peeled

• 5.0 tbsp (2.5 oz or 70 g) ghee or unsalted butter

• 0.5 bay or cassia leaf

• 3.0 whole cloves

• 0.75 cup (6.0 fl oz or 180 ml) light cream or milk

• 0.5 tsp black lemon pepper

• 1.0 tsp freshly ground sea salt

• 2.0 tbsp chopped fresh parsley or coriander

• A sprinkle of paprika or cayenne pepper

Instructions

1. Cut the potatoes into quarters and prick each piece in two or three places with the tip of a sharp paring knife or potato fork.
2. Heat the 5.0 tbsp (2.5 oz or 70 g) ghee or butter in a large heavy-bottomed nonstick frying pan over moderate heat.
3. Add the 0.5 bay or cassia leaf and 3.0 whole cloves and let them sizzle for several seconds.
4. Add the potatoes and fry, stirring occasionally, until they are half-cooked and turning golden. Alternately, steam the potatoes, along with the bay or cassia leaf and cloves. (This can be done ahead of time).
5. Pour in the 0.75 cup (6.0 fl oz or 180 ml) cream or milk, reduce the heat slightly and cook, stirring now and then, until it has reduced by 0.5 into a thick sauce and the potatoes are fork–tender.
6. Sprinkle with the 0.5 tsp lemon pepper and 1.0 tsp salt.
7. Remove the pan from the heat, cover and set aside for 1.0 to 2.0 minutes.
8. Stir gently, remove the cloves and bay or cassia leaf, and serve piping hot sprinkled with the 2.0 tbsp fresh herb and paprika or cayenne.

Nutritional Information

The following values are approximate per serving, based on the recipe yielding 6 servings.

• Calories: 307 kcal

• Total Fat: 17.5 g

• Saturated Fat: 11.0 g

• Cholesterol: 45 mg

• Sodium: 400 mg

• Total Carbohydrates: 34.5 g

• Dietary Fiber: 3.1 g

• Sugars: 3.0 g

• Protein: 3.7 g

Pro Tips for Success

• Pick the Right Potato: Since this dish involves simmering in sauce, opt for waxy potatoes (like Yukon Gold, Red Bliss, or New Potatoes). They hold their shape much better than starchy varieties like Russets, which might disintegrate into the sauce.

• Don’t Skip the Pricking: Pricking the potato quarters is a small step that makes a huge difference. It allows the spiced cream sauce to penetrate deep into the potato flesh, ensuring every bite is flavorful, not just the outside.

• Watch Your Lemon Pepper: If you are strictly observing Ekadasee, double-check the label on your lemon pepper blend. Commercial blends sometimes contain hidden fillers, flour, or garlic/onion powder, which are restricted on fasting days. You can easily make your own by mixing fresh cracked pepper and lemon zest.

• Sauce Consistency: If you are using milk instead of light cream, you must keep the heat low and stir frequently to prevent it from curdling as it reduces. If you want a richer sauce without the cream, full-fat coconut milk is a delicious dairy-free alternative that works well with these spices.

• Make-Ahead Magic: As the recipe suggests, you can par-cook the potatoes the night before. If you do this, store them in the refrigerator in an airtight container. When you are ready to serve, simply toss them in the pan with the fresh cream and spices; they will warm through perfectly as the sauce thickens.

Frequently Asked Questions

What is the best type of potato to use for Rogan Aloo? For this creamed potato recipe, waxy potatoes are your best option. Varieties like Yukon Gold, Red Bliss, or New Potatoes have a lower starch content, which helps them hold their shape and firm texture while simmering in the cream sauce. Avoid Russet potatoes, as they tend to fall apart and become mushy when boiled or stewed.

Is this recipe suitable for Ekadasee fasting? Yes, this Ekadasee Rogan Aloo is specifically designed for fasting days. It contains no grains, onions, or garlic, which are traditionally avoided during Ekadasee. However, always check the label of your lemon pepper seasoning to ensure it does not contain hidden fillers or restricted ingredients like garlic powder or cornstarch.

Can I make this recipe vegan or dairy-free? Absolutely. You can easily adapt this dish for a vegan diet. Substitute the ghee with a high-quality plant-based oil or vegan butter. For the cream, swap the dairy milk for full-fat canned coconut milk or a thick cashew cream. Coconut milk pairs exceptionally well with the lemon pepper and spices.

How long can I store leftover creamed potatoes? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Because the sauce contains dairy, it is best to reheat the potatoes gently on the stovetop over low heat. You may need to add a splash of water or milk to loosen the sauce as it will thicken significantly when chilled.

Can I freeze this dish? Freezing is not recommended for this recipe. Dairy-based cream sauces tend to separate and become grainy when frozen and thawed. The potatoes may also lose their pleasing texture. It is best enjoyed fresh or reheated from the refrigerator.

Is this recipe gluten-free? Yes, this recipe is naturally gluten-free as it uses potatoes as the base and thickens the sauce through reduction rather than using a wheat flour roux. It is safe for those with celiac disease or gluten sensitivities.

I really hope this Creamed Potatoes with Lemon Pepper recipe becomes a staple in your winter rotation. It’s rare to find a dish that feels this indulgent while still being simple enough to whip up on a busy weeknight. Whether you serve it alongside some hot pooris for a strict Ekadasee meal or just as a comforting side dish to your favorite family dinner, that creamy, tangy sauce is sure to impress. If you give this Rogan Aloo a try, please leave a comment below and let me know how it turned out—I’d love to hear if you added your own twist to the spices!