Aloo Jeera is an Indian vegan dish and arguably the most versatile. It pairs well with dal and rice as easily as it does with rotes and puris.
In this recipe, I've added a finishing masala mix comprising of sour and spicy spices. It is an optional step but trust me, it makes all the difference. Enjoy!
INGREDIENTS:
5-6 potatoes
3 tbsp oil
1.5 tbsp jeera (cumin) seeds
1.5 tbsp saunf (fenugreek) seeds
1 tbsp crushes ginger garlic
1 green chilli (chopped)
1 tsp haldi (turmeric powder)
1.5 tsp red chilli powder
2 tsp jeera dhaniya (cumin & coriander) seeds
1 tbsp coriander leaves for garnish
Salt to taste
Finishing Masala Mix:
2 tsp chaat masala
2 tsp elaichi (cardamom) powder
1/2 tsp sends namak (rock salt)
1/2 tsp salt
1/2 tsp hing (asafoetida)
2 tsp jeera dhaniya (cumin & coriander) powder
1 tsp kashmiri red chilli powder (for color)
PROCEDURE:
1. Boil potatoes until cooked and dice into medium sized cubes.
2. In a heated pan, add oil. Once the oil is hot enough, add jeera and saunf seeds.
3. Once the seeds start popping, add crushed ginger & garlic and chopped green chillies.
4. Add the potato cubes and mix very gently (since the potatoes are already cooked, we need to be careful it doesn't turn to mush)
5. Add haldi, red chilli powder, salt to taste and jeera dhaniya powder. Toss the contents of the pan so the spices and potatoes mix well ( be gentle if mixing with a spatula)
6. In a small bowl, add all the contents of the finishing masala mix ingredients and add 1-2tbsp of this mix to the potatoes.
7. Toss again. On low heat, let the potatoes toast for 3-5 minutes to develop a crisp exterior.
8. Garnish with coriander and serve.
Watch recipe video below:
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