|
Cumin-flavoured potatoes
Jeera Aloo
Baby potatoes, washed well
And shaken dry 350 gm / 12 oz
Cooking oil 4 tbsp
Cumin (jeera) seeds 1 ½ tsp
Asafoetida (hing), dissolved in tbsp water 2 pinches
Ginger (adrak), finely chopped 1 tsp
Green chillies, medium-sized, finely chopped 3
Coriander (dhaniya) powder 1 tsp
Turmeric (haldi) powder ½ tsp
Red chilli powder 1 tsp
Tomato puree 2 tbsp
White pepper (safed mirch) powder ½ tsp
Dry mango powder (amchur) 1 tsp
Dry fenugreek leaf
(kasoori methi) powder ½ tsp
Cumin powder, roasted 1 tsp
Lemon (nimbu) juice 1 tsp
Ginger, 1" piece, cut into fine juliennes 1
Method :
Boil the Potatoes in 4 cups of water with 1 tbsp salt until fully cooked. Peel and keep aside. Discard the water.
Heat the oil in a wok on medium heat; add cumin seeds and asafetida. When the seeds begin to pop, add ginger and green chillies; stir and add potatoes.Stir and roast for a minute.
Add salt coriander, turmeric, and red chilli powder. Continue to stir and roast for 1-0 minutes. Add tomato puree and roast until specks of fat start appearing on the sides.
Add the white pepper, mango, fenugreek, and cumin powders; stir and add lemon juice, roast on high heat for 1-2 minutes and remove from heat.
Transfer to a bowl and serve garnished with ginger.
*Preparation time: 45 mins. Serves: 4
|
