Jeera Aloo(Potatoes with Cumin Seeds)

This dish is categorized as a “subzi”,meaning that it goes well with Rotis or Dal-Rice Combos.It requires less time and energy to cook up this mouth-watering stir-fry.I have used Mustard Oil to temper but any Oil can be used – vegetable,blended oils or even Olive Oil.

Preparation Time – 15 minutes

Makes – 3-4 Servings

INGREDIENTS

5-6 Medium size Potatoes

1 1/2 tbsp Mustard Oil

2 tsp Cumin Seeds(Jeera)

Salt To taste

1 tsp Red Chili Powder

1 Dried Red Chili

2 tsp Coriander Powder(Dhania)

METHOD

Peel the Potatoes and slice them into thin wedges.Heat Oil and add Cumin Seeds and the split Dried Red Chili.When the seeds turn a little golden add the Potato wedges and stir to mix.Add the Red Chili Powder,Salt and Coriander powder and mix well.Close the pan and cook on the lowest heat for 10 minutes.Then open pan and stir well.Cook again for approx 5 minutes and take off heat.

Serve as mentioned with hot Rotis,Paranthas,Pooris or Dal-Rice.