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500 g - baby potatoes, scrubbed
1 tbsp -
1 tsp - chilli powder
1 tbsp each - coriander and cumin powder
1/2 tsp -
1 tsp - ginger-garlic paste
1 - small onion, finely chopped
1 tsp - kasoori
1/2 tsp -
Salt to taste and few sprigs of
How to Make Aloo Jeera
Boil the potatoes until tender.
Heat oil in a skillet and saute the cumin. When it browns slightly, add onions, ginger-garlic paste and salt, and cook until soft.
Add all the spices, except kasoori methi, and saute some more. Sprinkle a little water.
Cook until the mixture dries out again - for about 1 to 2 mins.
Add the potatoes and stir fry on high heat for 3 to 5 mins.
Just 2 mins before switching off the stove, crush the kasoori methi with your hands and sprinkle on top of the potatoes. Give it a stir.
Serve warm with rice or chapattis.
Recipe courtesy: Dhivya Karthik
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.