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Jeera Aloo
Method
- Boil the potatoes and make small pieces.
- Heat oil, add the cumin seeds.
- When the cumin seeds splutter, add the slit green chilies and curry leaves.
- On a low flame for a minute, add the dry masalas and salt to taste.
- Add the potatoes and mix well.
- Keep it covered for 2-3 minutes on a low flame.
- Switch off the gas.
- Sprinkle finely chopped coriander leaves.
- Serve with hot purees or parathas.
Ingredients:
5 - medium sized potatoes
3 to 4 tbsp - oil
1 ½ tsp - cumin seeds
3 - green chilies (slit in the middle)
8 to 10 - curry leaves
1½ tsp - red chili powder
2 tsp - coriander powder
½ tsp - turmeric powder
¾ tsp - amchur powder
2 tbsp - finely chopped coriander leaves
salt to taste
5 - medium sized potatoes
3 to 4 tbsp - oil
1 ½ tsp - cumin seeds
3 - green chilies (slit in the middle)
8 to 10 - curry leaves
1½ tsp - red chili powder
2 tsp - coriander powder
½ tsp - turmeric powder
¾ tsp - amchur powder
2 tbsp - finely chopped coriander leaves
salt to taste
RECIPES BY ANITA RAHEJA
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