Aloo Jeera is a mildly spiced and a delectable curry, flavored with cumin (Jeera) seeds. This can be served as an accompaniment for all Indian breads and rice.
Yield / Serves
180 grams potato
1 green chili (Cut into halves or chopped)
Â½ teaspoon + Â¼ teaspoon table salt
1 teaspoon cumin seeds
1 teaspoon cumin powder
Â¼ teaspoon turmeric powder
A generous pinch of amchur powder (dry mango powder)
5 â€“ 6 curry leaves
Coriander leaves for garnishing
1 Â½ tablespoon oil
Peel the potato and cut into one inch cubes.
Soak the potato cubes in water for 10 minutes.
Boil 2 cups of water and add 3 drops of oil and ¼ teaspoon salt.
Add the potato cubes and cook completely.
Strain the water and transfer the cooked potato cubes to a bowl.
In a non stick pan, heat 1 ½ tablespoon oil.
Add the cumin seeds and allow them to splutter.
Add the green chili, curry leaves and sautÃÂ© for few seconds.
Add the spices turmeric powder, cumin powder, amchur powder and salt.
SautÃÂ© for a second and add the cooked potato cubes.
Toss the pan on medium to high flame until the masala is coated well with the potato cubes.
Turn off the flame and garnish with coriander leaves.
Transfer to a serving plate and serve.
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