It is a quick and easy recipe which is cooked in my home quite frequently.
It is also a very apt recipe for serving when your refrigerator is empty and no
other veggies available at your home. Its name itself makes juices flowing in
mouth and makes one feel hungry. Simple yet delicious Jeerewala Aloo fry is one
of the best quick Indian recipe that can be made in minutes and paired up well
with almost all Indian breads. This easy vegan recipe of Jeerewala Aloo uses
very routine Indian spices which are easily available in our pantry. As this
dish name says, there are two main ingredients- potato and cumin seeds [jeera].
I made it little spicy because I love extra spicy food but you can totally
reduce the spiciness according to your taste. And do remember that we are also
adding green chillies too….I hope you will definitely give a try and please let
me know your experiences and suggestions if any.
INGREDIENTS:
INGREDIENTS:
1 Cup boiled and cubed Potato [you can use small baby potatoes]
2 tablespoon Ghee
2 teaspoon Cumin Seeds
¼ teaspoon Asafoetida
2 teaspoon Ginger, chopped
2 teaspoon Green Chilli, chopped
½ Cup Onion, chopped
½ teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
1 teaspoon Aamchur Powder
Salt as needed
Coriander, chopped
METHOD:
STEP 1 – Heat ghee in a heavy bottomed pan. Add cumin
seeds in it and let them crackle.
STEP 2 – Add chopped ginger, chopped green chilly and onion in it and cook on high
heat for 1-2 minute till raw smell vanish.
STEP 3 –
STEP 4 – Add turmeric powder, chilli powder and mix it well.
STEP 5 – Add aamchur powder, some chopped coriander and give a nice mix, cover it and cook for next 2-3 minutes.
STEP 6 – Remove from heat and garnish with some more
coriander and ready to serve.
Serve it with dal-rice or chapatti, paratha as a side
dish.
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