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Cumin Spiced Potato Fry (Aloo Jeera)
Rajeswari Annamalai
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.
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Indian
Servings
1
Ingredients
1x
2x
3x
180
grams
potato
1
green chili
Cut into halves or chopped
½ teaspoon + ¼ teaspoon table salt
1
teaspoon
cumin seed
1
teaspoon
cumin powder
¼ teaspoon turmeric powder
A generous pinch of amchur powder
dry mango powder
5
– 6 curry leaves
Coriander leaves for garnishing
1
½ tablespoon oil
Instructions
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 sauté for few seconds.
Add the spices turmeric powder, cumin powder, amchur powder and salt.
Sauté 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.
Keyword
potato recipe
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