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Cumin-Spiced Potatoes (Aloo Jeera)

INGREDIENTS:

  1. Potatoes 6 medium
  2. Onions 2 large, thinly sliced 
  3. Cumin Seeds 1 tsp (for seasoning) 
  4. Mustard Oil 2 tsp
  5. Green Chilies 2 finely chopped
  6. Turmeric Powder 1 tsp
  7. Red Chili Powder 1 tsp 
  8. Salt as required
  9. Sugar 1/2 tsp
  10. Dried fenugreek leaves 1/2 tsp.
  11. Cumin Seeds 1 tsp (roasted and freshly ground)
  12. Coriander Leaves 2-3 tbsp, finely chopped


METHOD:


Serving Size: 3-4

Boil and peel the potatoes. Don’t overboil the potatoes. You want them sticky, not mushy. Cut into cubes and set aside.


Heat oil in a pan and add cumin seeds. As the seeds crackle, add the sliced onions and sauté until they turn translucent. 


Add the cubed potatoes and green chilis and toss them well.


Sprinkle turmeric powder, red chili powder, sugar and salt to taste. Sauté the potatoes for 2-3 minutes on low to medium heat until they turn crisp.


Sprinkle fenugreek leaves and roasted cumin seeds powder. Give it a good mix.


Cook for 1-2 minutes to let the spices infuse and coat the potatoes.


Garnish with coriander leaves and serve aloo jeera with phulkas, pooris or paratha.


NOTE:

You can also make aloo jeera without onions.









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