Spicy Jeera Aloo Recipe Video
Summary
Preparation Time7 MinCooking Time25 Min
Ready In32 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Ingredients
| Boiled potatoes | 250 Gram, diced | |
| Chili powder | 1 Teaspoon | |
| Coriander leaves | 1 Tablespoon | |
| Coriander powder | 1 Teaspoon | |
| Cumin powder | 1 Pinch | |
| Fenugreek leaf powder | 1 Teaspoon | |
| Garlic â ginger paste | 1 Teaspoon | |
| Green chilies | 2 | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Mustard | 1 Pinch (Optional) | |
| Oil | 2 Teaspoon | |
| Onion | 1 | |
| Salt | To Taste | |
| Turmeric powder | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 102 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.2%
Saturated Fat 0.44 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 179.8 mg7.5%
Total Carbohydrates 17 g5.8%
Dietary Fiber 3.5 g14.2%
Sugars 5.7 g
Protein 2 g4%
Vitamin A 210.6% Vitamin C 41.6%
Calcium 4.9% Iron 10%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. Peel and chop the boiled potatoes into 1" cubes.
2. Chop the onions finely and keep aside.
MAKING
3. In a pan, heat some oil. Add mustard and cumin seeds and wait for it to splutter.
4. Now add the chopped onions and sauté them lightly until nice and brown.
5. Add ginger garlic paste, chopped green chillies, turmeric powder, coriander powder and chili powder and stir lightly. Fry on medium flame for 2 minutes
6. Then add boiled potatoes and sauté.
7. Once done, add salt, cumin and fenugreek leaves powder and simmer for 5 more minutes.
8. Transfer the content in a serving bowl.
SERVING
9. Garnish with coriander leaves and serve with chapatti, poori or rice
1. Peel and chop the boiled potatoes into 1" cubes.
2. Chop the onions finely and keep aside.
MAKING
3. In a pan, heat some oil. Add mustard and cumin seeds and wait for it to splutter.
4. Now add the chopped onions and sauté them lightly until nice and brown.
5. Add ginger garlic paste, chopped green chillies, turmeric powder, coriander powder and chili powder and stir lightly. Fry on medium flame for 2 minutes
6. Then add boiled potatoes and sauté.
7. Once done, add salt, cumin and fenugreek leaves powder and simmer for 5 more minutes.
8. Transfer the content in a serving bowl.
SERVING
9. Garnish with coriander leaves and serve with chapatti, poori or rice
Editors Review
Jeera aloo is a common Indian cuisine, which you must have tasted in the Indian restaurants. You can recreate the same dish at home, quite easily. This potato side dish is a perfect entry with rice or Indian flat bread. You can also use it as a sandwich filling to bring a variation in your regular sandwich. Watch the video carefully, to learn the cooking procedure in details.Comments
Comments: 3 |
Add a Comment
k aruna says :
Thankyou Sir for teaching us mouthwatering dishes
Posted on: 14 February 2012 - 8:14am
perceptiveeye says :
it's one of my favorite dish...so simple and mouth-watering recipe...
Posted on: 3 April 2009 - 9:16am
Chef
