Hello, I am Clara. Today, we’re going to prepare jeera aloo (roasted potatoes with cumin) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Jeera Aloo (Roasted Potatoes with Cumin) Recipe
Jeera Aloo (Roasted Potatoes with Cumin) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Jeera Aloo (Roasted Potatoes with Cumin) is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook jeera aloo (roasted potatoes with cumin) using 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Jeera Aloo (Roasted Potatoes with Cumin):
- Take 250 gms potatoes boiled and cubed
- Get 2 tbsp Oil
- Prepare 1 Onion finely chopped
- Prepare 1 tsp ger Garlic paste
- Get 1 Green chilli finely chopped
- Take 1/4 tsp Turmeric powder
- Prepare 1/2 tsp Red chilli powder
- Take 1/2 tsp Pepper powder
- Prepare 1 tsp Cumin powder
- Get 1/2 tsp Coriander powder
- Make ready As needed Salt
- Prepare 1 tsp kasthoori methi leaves crushed
- Get 1 tbps Coriander leaves chopped finely
- Get 1/2 tsp Mustard seeds
- Prepare 1 tsp Cumin seeds
Instructions to make Jeera Aloo (Roasted Potatoes with Cumin):
- Boil the potatoes peel them and cube into pieces. Keep aside. - - Heat oil in wide kadai add mustard seeds. Once mustard seeds crackled completely add cumin seeds.
- Add chopped onion. Saute for a bit add ger garlic paste and green chilli. Once the raw smell goes off, reduce the flame. - - Add all the masala powders one by one and mix with another hand. Don’t burn the masala. Add salt and Kasturi methi leaves, saute a bit.
- Now add the cubed potatoes and mix it carefully don’t break the potatoes. - - Roast for another 5 minutes in medium flame and stir every one minute. Garnish with coriander leaves and serve hot with any rice or roti.
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