Jeera Aloo
by:
A quick to prepare dish made with potato and sorted Indian spices.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 2
2 large potatoes,
2 tbsp Mustard oil,
2 tsp Coriander powder,
2 tsp Cumin powder,
1 tsp Mango Powder,
1/2 tsp Turmeric Powder,
1 tsp Red chili powder,
1 tsp Sugar,
Salt to taste
2 Green chilies,
1 tsp Cumin seeds, and 1/2
tsp Kashuri methi/Dry fenugreek leaves,2
2 leaves Coriander tbsp
Servings Per Recipe: 2
Amount per Serving
Calories: 463
- Total Fat: 15.9 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 131.3 mg
- Total Carbs: 75.5 g
- Dietary Fiber: 11.1 g
- Sugars: 8 g
- Protein: 9.5 g
preparation
1. Cut potato into cubes and par-boil them. Marinate with cumin powder, coriander powder, mango powder, red chili powder, salt to taste, sugar, turmeric powder and set aside for 30 minutes.
2. In a pan heat oil, temper with cumin seeds and let them release flavour. Add marinated potato cubes, combine well and cover with a lid. Cook on lower flame for 5 minutes.
3. Slit green chilies from middle and add. Add kasuri methi and 1/2 cup water. Cook till the water is absorbed well. Garnish with chopped coriander leaves and serve.
Cooks' note:
You can replace whole green chilies with green chilies paste to make it a bit more spicy.
0
comments