Jeera Aloo Fry
Punjabi Jeera Aloo Fry recipe is a quick and easy veg dish. Potatoes flavoured with whole cumin seeds is simply awesome. Learn how to make Aloo Jeera dry sabzi.
Servings: 3
Calories: 216kcal
Ingredients
- Potatoes – 4 medium, boiled and cubed
- Cumin seeds – 1 ½ tsp
- Green chilli – 1, slit
- Turmeric – ¼ tsp
- Salt – ½ tsp
- Asafoetida – 1/8 tsp
- Red chilli powder – ¼ tsp
- Dry mango/Amchur powder – ½ tsp
- Coriander powder – ½ tsp
- Oil – 2 tbsp
- Coriander leaves – 2 tbsp, chopped
Instructions
- Boil the potatoes until tender. Peel and cube the aloo.
- Heat oil in a kadai. Add the cumin seeds and allow to sizzle.
- Lower the flame and add a pinch of asafoetida, turmeric powder, red chilli powder, coriander powder and dry mango powder. Mix well.
- Add the boiled potatoes, salt to taste and toss well.
- Garnish jeere wale aloo with coriander leaves and remove.
- Serve Punjabi Jeera Aloo Fry with Rotis or Puris.
Notes
* Add ginger juliennes for a different flavour
* You can omit dry mango powder and drizzle some fresh lemon juice on top.
* Best to use freshly ground coriander powder to lift the flavours.
* You can omit dry mango powder and drizzle some fresh lemon juice on top.
* Best to use freshly ground coriander powder to lift the flavours.