Aloo Jeera (Potato – Cumin)

Ingredients

  • 3 medium potatoes
  • 1 teaspoon cumin seeds
  • ¼ teaspoon Kripa Turmeric 
  • 1 green chilli, finely chopped
  • ½ teaspoon fresh ginger paste
  • 1 teaspoon garlic paste
  • stem of curry leaves (optional)
  • 1 tablespoon oil
  • ½ teaspoon salt or as per taste
  • fresh coriander to garnish
Methods
  1. Boil the potatoes till cooked. Remove the skin and cut it into medium size cubes.
  2. In a kadai (wok) put the oil and when it is hot add cumin. When it starts spluttering, add
    chopped green chilli, ginger and garlic along with curry leaves. Fry for a while.
  3. Add potato pieces along with turmeric powder and salt. Mix well. Cover with lid and cook on
    low flame for two to three minutes stirring now and then.
  4. When the potatoes are slightly browned, remove from heat.
  5. Garnish with chopped coriander and serve.
    Note: Replace potatoes with 250g of either pumpkin, calabash, cabbage, green beans or
    green banana. Also add 1 teaspoon of mustard seeds to the tempering process. Do not
    precook these vegetables. Add them after the tempering and then cook. You may add water
    to help the vegetables to cook until tender, this also prevents scorching. approximately 3 minutes or until it is cooked.