Cumin-Spiced Potatoes (Aloo Jeera)

INGREDIENTS:

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

METHOD:

Serving Size: 3-4

Boil and peel the potatoes. 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 chilies, then toss well to coat with the spices.

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:

This aloo jeera recipe can also be made without onions.

Comments

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