I can’t begin to tell you how wonderful this dish is. Thanks so much to Manjula’s Kitchen (http://www.manjulaskitchen.com) for such a fantastic recipe! This is a weekly dish in our house. For the better part of a year, I made this dish without the asafetida or mango powder, they are difficult to find. But last week I found a great Indian/Asian market nearby that has both! Tonight I added the asafetida and it gave the dish such a distinct flavor. The next batch I will add the mango powder and let you know what we think!
Aloo Jeera is easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices.
Recipe will serve 4.
- 5 medium size potatoes boiled peeled and cut into bite size cubes, this will make about 4 cups of cubes potatoes
- 2 tablespoons oil
- 1-1/2 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafetida (hing)
- 1 tablespoon ginger thinly sliced
- 2 green chilies seeded and sliced length wise
- 1-1/2 teaspoon crushed coriander (dhania)
- 1/4 teaspoon turmeric (haldi)
- 1/4 teaspoon red chili powder
- 1 teaspoon salt adjust to taste
- 1 teaspoon mango powder (amchoor)
- 2 tablespoon chopped cilantro (hara dhania) to garnish
- Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.
- Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
- Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
- Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
- Turn off the heat and add cilantro. Mix it well and serve it hot.