Jeera aloo

Name: Jeera aloo
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tsp oil; 1 tbsp cumin seeds / jeera; 1 inch ginger (finely chopped; 2 green chilli (finely chopped); ½ tsp turmeric / haldi; 1 tsp kashmiri red chilli powder; 1/2 tsp coriander powder; ¾ tsp aamchur / dry mango powder; pinch hing / asafoetida salt to taste; 3 boiled potatoes (peeled & cubed); 1-2 tbsp water; 12 tbsp coriander leaves (finely chopped)

Monika Jain @monika_jain

#thc
#weekend
#jeera aloo

Monika Jain @monika_jain

#thc
#weekend
#jeera aloo

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Ingredients

20 mins

2 servings

2 tspoil
1 tbspcumin seeds / jeera
1 inch ginger (finely chopped
2green chilli (finely chopped)
½ tsp turmeric / haldi
1 tspkashmiri red chilli powder
1/2 tspcoriander powder
¾ tsp aamchur / dry mango powder
pinchhing / asafoetida salt to taste
3boiled potatoes (peeled & cubed)
1-2 tbspwater
12 tbsp coriander leaves (finely chopped)

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Steps

20 mins

1

Firstly, heat 2 tsp oil and saute 1 tbsp cumin seeds till it turns aromatic.
add in 1 inch ginger and 2 green chilli. saute for a minute.
2

Further keeping the flame low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¾ tsp aamchur, pinch of hing and salt to taste.
saute on low flame without burning the spices.
3

Additionally add 3 boiled and cubed potatoes. (I have pressure cooked potatoes for 2 whistles)
mix gently without breaking potatoes.
4

Add 2 tbsp of water, cover and simmer for 5 minutes.
after 5 minutes, potatoes have absorbed all spices.
5

Finally, add coriander leaves and serve jeera aloo with rice or chapati.