Jeera aloo recipe (cumin potatoes)
Jeera Aloo is an Indian Potato Stir fry recipe with cumin seeds.
Ingredients
- 6-7 Potatoes
- 1.5 tbsp oil
- 1/8 tsp asafoetida
- 1 tbsp cumin seeds
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 1 tbsp coriander leaves/cilantro
ADDITIONALLY REQUIRED
- Water in a bowl for retaining peeled potatoes
Instructions
- Take potatoes and peel their skin using a peeler or knife.
- Cut potatoes into dices or in any desired shape.
- After peeling to after cutting, keep potatoes in a bowl carrying water until you cool them. Skin removed potatoes turn to black immediately on contact with air.
- Take oil in a pan and add cumin. Let cumin splutter.
- Add potato dices.
- Add asafoetida, red chili powder, turmeric powder, coriander powder and salt. Mix.
- Put a lid on the pan and let potatoes cook on low heat.
- At some reasonable intervals, lift the lid and give a stir to potatoes.
- Keep cooking (with stirring at intervals) until potatoes turn soft and tender.
- Add garam masala and coriander leaves. Mix
- Jeera potatoes are ready. Serve hot.
Notes
- Cooking time may vary depending on potato shape and size.
- You may add dry mango powder for enhancing the taste.
- If at any stage you feel potatoes are sticking to the bottom of pan, you can add 1-2 spoonful of water in it.
- Same recipe can be made using boiled potatoes. In that case, no need to keep cooking the potatoes for long. Just mix in spices and sorted.