Spicy and Dry Jeera Aloo Sabji
Jeera Aloo cooks very quickly. You can also eat it for breakfast and can also give it by keeping it in the tiffin of children and elders. Sometimes when you are very tired or want to make something light and quick, then jeera aloo is the best option. It neither takes much effort nor much time to make it.
Ingredients for Aloo Jeera
Potato - 5 (400 gms), Boiled
Oil - 2-3 tbsp
Cumin Seeds - 1.5 tsp
Asafoetida - 1 pinch
Turmeric Powder - ½ tsp
Green Chilli - 2, finely chopped
Ginger - 1 tsp, grated
Salt - 1 tsp
Dry Fenugreek Leaves - 2 tsp
Coriander Powder - 1 tsp
Red Chilli - more than ½ tsp, coarsely ground
Black Pepper - ½ tsp, ground
Dry Mango Powder - ½ tsp
Garam Masala - ¼ tsp
Process of making Jeera Aloo
Boil 5 potatoes, peel them and cut them according to their size, boil and cool them 1 hour before the preparation of potatoes. Now put 2-3 tbsp of oil in a pan and heat it. Reduce the flame to low and put 1.5 tsp of cumin, 1 pinch of asafoetida, ½ tsp of turmeric powder, 2 finely chopped green chillies, 1 tsp of grated ginger in hot oil. Fry the spices lightly.
Then add chopped potatoes and 1 tsp of salt to it and fry them by adding spices and potatoes at medium-high flame. After frying them a little, mash 2 tsp of dry fenugreek (crush and put it in) and fry them with potatoes for 3-4 minutes.
After frying, add 1 tsp of coriander powder, ½ tsp of coarsely ground red chilli, ½ tsp of ground black pepper, ½ tsp of dry mango powder and ¼ tsp of garam masala. Now roast the potatoes by mixing them well. After roasting, add some green coriander and mix. Jeera aloo will be ready. Serve them hot with parathas, roti or poori and enjoy their taste.
Suggestions
You can add more or less chilies according to your preference.
If you do not want to put dry fenugreek, then you can skip it.
Spicy and Dry Jeera Aloo Sabji
Tags
Categories
- Special Recipes
- Vegetable Fry Recipe
- Recipe for Kids
- Indian Regional Recipes
- School Tiffin Recipe
- Featured