INGREDIENTS:
Potatoes 6 medium
Cumin seeds 1 1/2 tsp (for seasoning)
Mustard Oil 2 tsp
Green chilies 2 finely chopped
Turmeric 1/2 tsp
Salt as per taste
Dried fenugreek leaves crushed 1/2 tsp.
Cumin seeds roasted and freshly ground 1 tsp.
METHOD:
Serving Size 4
Boil and peel the potatoes. Cut into cubes and set aside.
Heat oil in a pan over medium heat. Add cumin seeds.
Add the cubed potatoes. Toss them well with the cumin seeds and green chilies.
Sprinkle turmeric powder and salt to taste. Sauté the potatoes for 2-3 minutes on low to medium heat till they are crisp stirring often.
Next add fenugreek leaves and crushed cumin seeds.
Mix the whole mixture well. Cook for 1-2 minutes to let the spices infuse and coat the potatoes.
Serve jeera aloo hot with phulkas or poori.
Comments
Post a Comment