Spicy and Dry Jeera Aloo Sabji

Jeera Aloo cooks very quickly.  You can also eat it for breakfast and can also give it by keeping it in the tiffin of children and elders.  Sometimes when you are very tired or want to make something light and quick, then jeera aloo is the best option.  It neither takes much effort nor much time to make it.

Ingredients for Aloo Jeera

Potato - 5 (400 gms), Boiled

Oil - 2-3 tbsp

Cumin Seeds - 1.5 tsp

Asafoetida - 1 pinch

Turmeric Powder - ½ tsp

Green Chilli - 2, finely chopped

Ginger - 1 tsp, grated

Salt - 1 tsp

Dry Fenugreek Leaves - 2 tsp

Coriander Powder - 1 tsp

Red Chilli - more than ½ tsp, coarsely ground

Black Pepper - ½ tsp, ground

Dry Mango Powder - ½ tsp

Garam Masala - ¼ tsp

Process of making Jeera Aloo

Boil 5 potatoes, peel them and cut them according to their size, boil and cool them 1 hour before the preparation of potatoes.  Now put 2-3 tbsp of oil in a pan and heat it. Reduce the flame to low and put 1.5 tsp of cumin, 1 pinch of asafoetida, ½ tsp of turmeric powder, 2 finely chopped green chillies, 1 tsp of grated ginger in hot oil.  Fry the spices lightly.

Then add chopped potatoes and 1 tsp of salt to it and fry them by adding spices and potatoes at medium-high flame.  After frying them a little, mash 2 tsp of dry fenugreek (crush and put it in) and fry them with potatoes for 3-4 minutes.

After frying, add 1 tsp of coriander powder, ½ tsp of coarsely ground red chilli, ½ tsp of ground black pepper, ½ tsp of dry mango powder and ¼ tsp of garam masala.  Now roast the potatoes by mixing them well.  After roasting, add some green coriander and mix.  Jeera aloo will be ready.  Serve them hot with parathas, roti or poori and enjoy their taste.

Suggestions

You can add more or less chilies according to your preference.

If you do not want to put dry fenugreek, then you can skip it.

Spicy and Dry Jeera Aloo Sabji