Classic Spiced Jeera Aloo Stir-FryVeg
Enjoy this simple and flavorful Jeera Aloo recipe, a classic dry potato sabji that makes a perfect side dish for rotis or chapatis. Featuring a blend of aromatic cumin, fresh ginger, green chilies, and tangy dry mango powder, this quick recipe is ideal for lunchboxes or everyday meals. Boiled potatoes are tossed in a fragrant spice mix to create a delicious, comforting dish that is easy to prepare at home. Serve it hot and garnish with fresh coriander for a restaurant-style finish.
Ingredients
1 tbsp Oil
1 tbsp Clarified Butter (Ghee)
1 tbsp Cumin Seeds
2 piece Green Chilli (chopped)
1 piece Ginger
1 tsp Turmeric Powder
1 tsp Roasted Cumin Powder
2 tsp Dry Mango Powder
1 tbsp Coriander Seeds
4 piece Dry Red Chilli
1 tsp Salt
4 piece Boiled Potatoes
For garnishing Coriander Leaves (chopped)
Instructions
1
Heat the oil and ghee in a wide pan over medium heat.
2
Add the jeera (cumin seeds), chopped green chillies, and pounded ginger to the pan. Sauté for a few seconds until fragrant.
3
Lower the flame and stir in the salt, turmeric powder, roasted cumin powder, and dry mango powder (amchoor).
4
Briefly grind or crush the coriander seeds and dried red chillies together into a coarse powder. Add this mixture to the pan.
5
Sauté the spice mixture on low flame for a few minutes, taking care not to burn it.
6
Add the boiled, peeled, and chopped potatoes to the pan. Gently toss them so they are thoroughly coated with the spice mixture.
7
Cover the pan with a lid and cook on a low flame for about 10 minutes to allow the flavors to meld.
8
Turn off the stove, garnish with fresh chopped coriander leaves, mix gently, and serve hot.
Nutrition Facts
4 servings per recipe
