Jeera Aloo
Ingredients
6-7 Potatoes
1.5 tbsp oil
1/8 tsp asafoetida
1 tbsp cumin seeds
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
Salt to taste
1 tbsp coriander leaves/cilantro
Directions
Take potatoes and peel their skin using a peeler or knife.
Cut potatoes into dices or in any desired shape.
After peeling to after cutting, keep potatoes in a bowl carrying water until you cool them. Skin removed potatoes turn to black immediately on contact with air.
Take oil in a pan and add cumin. Let cumin splutter.
Add potato dices.
Add asafoetida, red chili powder, turmeric powder, coriander powder and salt. Mix.
Put a lid on the pan and let potatoes cook on low heat.
At some reasonable intervals, lift the lid and give a stir to potatoes.
Keep cooking (with stirring at intervals) until potatoes turn soft and tender.
Add garam masala and coriander leaves. Mix
Jeera potatoes are ready. Serve hot.
Notes
Cooking time may vary depending on potato shape and size.
You may add dry mango powder for enhancing the taste.
If at any stage you feel potatoes are sticking to the bottom of pan, you can add 1-2 spoonful of water in it.
Same recipe can be made using boiled potatoes. In that case, no need to keep cooking the potatoes for long. Just mix in spices and sorted.