Cumin-Spiced Potatoes (Aloo Jeera)

INGREDIENTS:

Potatoes 6 medium
Onions 2 large thinly sliced
Cumin seeds 1 tsp (for seasoning)
Mustard Oil 2 tsp
Green chilies 2 finely chopped
Turmeric Powder 1 tsp
Red Chili Powder 1 tsp
Salt as required
Sugar 1/2 tsp
Dried fenugreek leaves (crushed) 1/2 tsp.
Cumin Powder 1 tsp (roasted and freshly ground)
Coriander Leaves 2-3 tbsp finely chopped

METHOD:

Serving Size: 3-4

Boil and peel the potatoes. Make sure not to boil the potatoes too much. You want to have that stickiness but not mushy texture. Cut into cubes and set aside.

Heat oil in a pan and add cumin seeds.

When the seeds crackle add the sliced onions and sauté until they turn translucent.

Add the cubed potatoes and green chilis and toss them well.

Sprinkle turmeric powder, red chili powder, sugar and salt to taste. Sauté the potatoes for 2-3 minutes on low to medium heat till they are crisp, stirring often.

Next add fenugreek leaves and roasted cumin seeds powder. Give it a good mix.

Cook for 1-2 minutes to let the spices infuse and coat the potatoes.

Garnish with coriander leaves and serve aloo jeera with phulkas, pooris or paratha.

NOTE:

You can also make aloo jeera without onions.

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