Cumin Potatoes (jeera Aloo)
Cumin Potatoes (Jeera Aloo) is a classic Jain Cuisine dish that is simple, flavorful, and perfect for a quick meal.
Ingredients
- 4 large potatoes, boiled, peeled, and cubed
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp ground coriander
- 1/2 tsp amchur (dried mango powder)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add the boiled potatoes and mix well.
- Sprinkle turmeric powder, red chili powder, ground coriander, amchur, and salt. Mix until the potatoes are coated with the spices.
- Cook for 5-7 minutes, stirring occasionally, until the potatoes are slightly crispy.
- Garnish with fresh coriander leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Frying Pan Spatula
Tools
Knife Cutting Board
Serving suggestions
Jeera Aloo pairs well with roti or rice and a side of yogurt.
Tips & tricks
For extra flavor, you can add a pinch of asafoetida (hing) while tempering the cumin seeds.
Cost
$5