Jeera Aloo Recipe, Potato Roast
Jeera Aloo -Potatoes stir fried and roasted in Cumin and Indian spices
Servings: 4 people
Calories: 318kcal
Ingredients
- 4 medium Potatoes / Aloo boiled
- 2 Green Chillies / Hari Mirch
- 2 tbsp Cooking Oil
- 2 Tbsp Clarified Butter / Desi Ghee
- 1 tsp Cumin Seeds / Sabut Jeera
- 2 tbsp Coriander Seeds / Sabut Dhaniya
- 1/4 tsp Fennel Seeds / Saunf
- 1 tsp Roasted Cumin Powder / Jeera Powder
- Pinch of Asafoetida / Hing powder
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 1.5 tsp Mango Powder / Amchoor Powder
- 1.5 tBSP Dried Fenugreek / Kasoori Methi
- to taste Salt / Namak
- Pinch Black Salt / Kala Namak
- handful Fresh Coriander / Cilantro / Hara Dhaniya
- few Curry Leaves
Instructions
- Peel and dice the boiled potatoes in medium size cubes.
- Slit green chilies lengthwise.
- Slightly crush the whole coriander seeds, cumin and fennel seeds
- Heat oil in a wide and heavy pan.
- Now add ghee in the pan and add the crushed coriander seeds , Saunf and cumin seeds .
- When seeds start to crackle then add asafoetida and the slit green chilies and curry leaves
- When cumin become golden then add the chopped potatoes and stir.
- Now add salt and roast for a minute.
- Add all the spices, kasoori methi mix and roast for 2-3 minutes on medium heat
- Add Fresh Coriander and mix.
- Serve with rice ,poori or any bread of your choice
Notes
[nutrition-label]
Note-
- You can add turmeric powder if you wish.
- If making for fasting then use pepper powder instead of red chili powder.
- Can also serve these potatoes as a starter.
- You can use lemon juice instead of mango powder /amchoor
Nutrition
Calories: 318kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 103mg | Potassium: 963mg | Fiber: 7g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 45mg | Calcium: 57mg | Iron: 3mg