Jeera Aloo Recipe
Ingredients
| Baby potato | 6 | |
| Onion | 2 , chopped long | |
| Tomato | 2 , finely chopped | |
| Ginger | 1 Small, finely chopped | |
| Garlic | 6 Clove (30 gm), finely chopped | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Cumin powder | 1 Teaspoon | |
| Tomato puree | 2 Tablespoon | |
| Chili sauce | 3 Tablespoon (2 to 3 dessert spoon) | |
| Vegetable oil | 3 Tablespoon (3 dessert spoon) |
Nutrition Facts
Serving size
Calories 192 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.2%
Saturated Fat 1.5 g7.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 75.4 mg3.1%
Total Carbohydrates 20 g6.6%
Dietary Fiber 3.2 g12.7%
Sugars 6 g
Protein 3 g5.8%
Vitamin A 16.7% Vitamin C 37.6%
Calcium 6.3% Iron 8%
*Based on a 2000 Calorie diet
Directions
Roast the cumin seeds on high heat. Once well roasted, add oil and fry the chopped onions until they are translucent.
Add curry masala powder and cumin powder. Stir well for a couple of minutes.
Add ginger and garlic; stir fry for a minute. Add the tomatoes and the puree. Keep stirring until the tomatoes are soft.
Add the boiled potatoes (cut in halves).
Add the chilli sauce; mix well and turn off the flame.
Garnish with coriander or pudina leaves.
Best served with roti.
Chef
