Jeera Aalu (Potato Fried in Cumin Seed)
Jeera Aloo, translating to Cumin Potatoes, is a weeknight side dish that is very popular is the Northern Part of India. Jeera Aloo is utterly simple to prepare and so very comforting when paired with paratha or roti.
Ingredients
- 4 medium size yellow potatoes
- 3 tablespoons cumin seed
- 1 tablespoon asafoetida (hing)
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon chili powder
- ½ teaspoon turmeric powder
- 2 tablespoons oil
- salt to taste
- few sprigs of cilantro leaves (finely chopped)
Instructions
- Don't peel or cut the potatoes. Place the potatoes on a steamer and steam for 10 minutes.
- Once it is cool enough to handle comfortably, peel the potatoes and cut into bit size cubes.
- In a skillet, pour the oil. Once the oil heats up, add the cumin seeds and the asafoetida. Let it sizzle for a few seconds, then add the potato bites and toss it around.
- Add all the spice powder and season with salt. Toss it around and let it cook for 2 minutes. The toss again and let it cook for 3 minutes.
- Sprinkle with cilantro leaves and taste for salt. Add more if needed.
- Enjoy Jeera Aloo with your choice or bread.
Nutrition
Serving: 1ServingsCalories: 252kcalCarbohydrates: 41gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 182mgFiber: 5gSugar: 2g