Aloo Jeera is a very famous dish from north Indian recipe, it is a staple for lunches and dinners. It is an easy dish, which can be had as a side dish and also a snack. This dish is usually prepared when you feel lazy and wants to have a quick dish to fill your stomach.

aloo_jeera

Allo jeera is can be prepared in many forms but the amazing thing about the dish is that it comes out very tasty in every form. This dish is also eaten during the fast in India. Aloo jeera is full of texture with aromatic cumin seeds along with spices coated well on boil potatoes. So let’s try our this form of Aloo jeera recipe.

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Ingredients for Aloo Jeera Recipe

  • 5 medium size potatoes boiled
  • 1-1/2 teaspoon cumin seeds (jeera)
  • 1 tablespoon ginger thinly sliced
  • 1-1/2 teaspoon crushed coriander (dhania)
  • 2 green chilies seeded and sliced
  • Pinch of Asafetida (Hing)
  • 1/4 teaspoon turmeric (Haldi)
  • 1 teaspoon mango powder (amchur)
  • 1/4 teaspoon red chili powder
  • 2 tablespoon chopped Coriander (hara dhania) to garnish
  • salt to taste
  • 2 tablespoons oil

Method for Aloo Jeera Recipe

Firstly cut the boiled potatoes in small-medium sized cubes and set aside.

Now take a non-stick pan (If you want a traditional village style taste then go for iron pan) and add oil in it. Set you flame on medium heat.

Add cumin seeds and pinch of asafetida (Hing), when the cumin seeds start to crackle, then add ginger, and green chilies and stir for few seconds.

Now reduce the flame to low and add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.

Now add boiled potatoes and mix well, so that all the spices are well coated on potatoes. Saute for 3 to 5 minutes, keep stirring in between, for crispiness.

Garnish with chopped coriander and serve hot with, Roti or rice. One can have this as an easy snack also.

This dish also goes well with drinks.

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