Ariso Recipes
Tangy Jeera Aloo
Last update date: February 24, 2012
Savor the tangy goodness of Jeera Aloo! Tender chunks of potato are infused with aromatic spices like cumin, ginger, and green chili, then cooked to perfection. A dash of pomegranate powder adds a delightful twist. Enjoy this flavorful dish alongside dal and roti for a satisfying meal.
10 minutes.
Rajasthani
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Ingredients
4
How To Cook?
1
Heat oil in a wok or pan over medium heat. add asafoetida and fry for a couple of seconds until it sizzles and infuses the oil.
2
Add cumin seeds and fry for another 10 seconds until they release their aroma. then, add slivers of ginger and green chilli. stir well and fry for 8-10 seconds.
3
Add the boiled potatoes to the pan and stir to combine with the spices.
4
Sprinkle red chilli powder, turmeric, and pomegranate powder over the potatoes. stir well to coat all the potato chunks with the spices. if the mixture sticks to the bottom of the pan, lower the heat or add a splash of water (although this is a dry dish and you wouldn't want to add moisture).
5
Add a pinch of sugar, salt to taste, and chopped coriander. turn off the heat, cover the pan with a lid, and let the potatoes rest for a few minutes to absorb the flavors.
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