Jeera aloo
Experience a basic Indian sidedish, vegan, gluten-free and nightshade-free with mildly spiced humble potatoes.
Equipment
- Cutting board
- frying pan
- Knife
- deep pot
Ingredients
- 4 medium potato
For the spices and masala
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1/4 tsp turmeri powder
- 1/2 tsp aamchur or use 2-3 tsp lemon juice
- salt to taste
To garnish
- 1 tsp coriander leaves chopped ( optional)
Instructions
- Wash and boil the potatoes in excess water till they are fork tender.
- Set it aside to cool completely.
- Once cooled dice them.
- Set the frying pan on medium heat and add the oil and cumin seeds.
- Once the cumin seeds sizzle, add the diced potatoes, turmeric powder and sprinkle the salt.
- Mix well and reduce the heat.
- Let this slow roast for 5 minutes.
- Sprinkle the aamchur powder ( or lemon juice) and roast further.
- Once the potatoes are aromatic, roasted. Remove from heat, sprinkle the coriander leaves.
- Serve these potatoes warm.
