Jeera Aloo
A quick and simple vegetable side made with boiled potatoes.
Equipment
- Sauce Pan
Ingredients
- 2 big Russet Potatoes need 3 cups of chopped boiled potatoes
- 1 tbsp Ghee
- 1/2 tbsp Olive Oil
- 1 tbsp Cumin Seeds
- 1/2 tsp Hing asafoetida
- 1 Kashmiri Dried Red Chili
- 2-3 cloves of Garlic
- 1/2 tsp Salt
- 1/4 tsp Red Chili Powder
- a handful of Cilantro
Instructions
- In a saucepan, filled with salty water, boil potatoes for 30-40 mins depending on the size.
- Once fully boiled, peel the potatoes and chop them into small 1.5 inch cubes.
- In the same pan, add in the ghee and oil and let put it on medium high heat.
- Add in the cumin seeds, dried chili, asafoetida, garlic, red chili powder, and salt. Saute it for 1-2 mins.
- Add in the potatoes and coat and cook for 3-5 mins.
- Add in the cilantro and serve with Dal Tadka, Rice, or Roti.
