Punjabi Aloo Jeera
Dry potato curry flavored with cumin and other spices
Ingredients
- 4 medium potato
- 2-3 green chillies slit
- 1 ½ tsp cumin seeds / jeera
- ¼ tsp asafoetida / hing
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chilly powder
- ¼ tsp garam masala powder
- ½ tsp dry mango / amchur powder
- Salt to taste
- 2 tbsp oil
- 2-3 tbsp chopped coriander leaves
Instructions
- Pressure cook the potatoes until soft. Peel the skin and cut into medium size cubes.
- In a pan heat oil and add cumin seeds. Once it starts sizzling, add asafoetida and green chillies. Fry for few seconds.
- Reduce the heat to medium and add the remaining spice powders. Fry for few seconds.
- Add the potatoes, salt and gently mix making sure spices get coated well on the potatoes.
- Cover and cook for 3-4 minutes. Then roast the potatoes in high heat for 4-5 minutes. Garnish with coriander leaves.