There is nothing quite as satisfying as Jeera Aloo or spicy cumin potatoes. Quick and easy to make, it is a perfect side for lunch or dinner. Each family has its own variation. This is my version.
Servings: 2
Course: Side Dish
Cuisine: Indian
Total Time: 25 minutesminutes
Ingredients
4-5large potatoes
1 1/2tspcumin seeds (jeera)
1mediumonion
1inchpiece of ginger
1-2green chillies chopped
1/2tspturmeric powder
1/2tspred chillies powder
1tspcoriander powder
1tspcumin powder
1tspamchoor powder (ground mango powder)
1/2tspdry fenugreek leaves (kasoori methi)
1tbspgreen coriander leaves
2tbspmustard oil
Salt to taste
Instructions
Boil the potatoes and cut them into bite sized pieces.
Heat mustard oil in a pan.
Add in the cumin seeds (jeera). When they begin to crackle, add in the chopped onions and saute.
Add in the chopped ginger and green chillies. Add the boiled potatoes and mix well.
Add in turmeric powder, coriander powder, cumin powder, red chillies powder, amchoor powder, and salt to taste.
Crush the dried fenugreek leaves (kasoori methi) and add them to the potatoes.
Mix well and cover for a few minutes so that the potatoes soak in the masalas.
To finish, add in the green coriander leaves. Mix well and serve hot garnished with some more coriander leaves.
Video
Notes
Mustard oil can be replaced with any other oil of your choice. But it works best for this recipe.
If amchoor (dry mango powder) is not available, you can use the juice of one lemon.