Ever imagined that a single ingredient can transform potatoes into an aromatic, and mouth-watering delicacy. And that one secret ingredient is Jeera. While the cumin seeds define the taste of Jeera Aloo, a dash of lemon and some aromatic spices are also added to enhance the experience further. You can also prepare this for fasting during navratri. Enjoy it hot and fresh, with pooris, parantha or roti.
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- Potatoes - 6 medium, boiled and cut into cubes
- Jeera seeds - 1 Tbsp + 1 Tsp
- Red chili powder - 1/2 Tsp
- Salt to taste
- Coriander seeds - roasted and crushed coarsely
- Coriander powder - 1 Tsp
- Dry mango powder - 1/2 Tsp
- Garam masala - 1/2 Tsp
- Lemon juice - 1 Tsp
- Fresh coriander leaves - 2 Tbsp, chopped
- Ghee/ Oil - 1 Tbsp
- Dry roast 1 Tbsp Jeera and coriander seeds on a low medium flame for 1 minute or until fragrant.
- Crush the Jeera and coriander seeds coarsely with the help of mortar pestle or rolling pin. Keep it aside.
- Heat ghee/oil in a pan. Add 1 Tsp jeera and let it splutter. Add cubed potatoes and mix well.
- Add crushed coriander and Jeera seeds, red chili powder, dry mango powder, garam masala and mix well. Cook for 2-3 minutes, covered. The masala should coat well on the potatoes.
- Switch off the flame and add coriander leaves and drizzle lemon juice, mix well. Serve hot as a side dish or with pooris or parantha.
- You can sprinkle little water while cooking, if masala is sticking to the bottom of the pan.
- Cook the potatoes for some more time, if you want to have crispy potatoes.
Hungry soul by Abha http://www.hungrysoulbyabha.com/