Ingredients

• 6-8 medium or big - potatoes, diced into pieces
• 1.5 tsp - jeera/cumin seeds
• 1/2 tsp - ginger paste
• 2.5 tsp - dhania-jeera power (cumin-coriander powder)
• 1/2 tsp - tomato ketchup
• juice of one small lemon
• 2 tsp - jalapeno peppers
• 2 tsp - canola oil
• salt to taste

How to Make Bake Aloo-Jeera

• Pre-heat oven at 350 degrees for about 15 minutes.
• Take a large and wide baking dish and grease it with canola oil.
• In this dish, mix together the diced potatoes, the dhania-jeera powder, the ginger paste, a little oil, the tomato ketchup, and the fresh lemon juice.
• Add and adjust salt.
• Then lightly sprinkle the jeera all over the dish, making sure that a little goes inside the top layer of the potatoes as well.
• Then sprinkle the jalapeno peppers.
• Cover the dish with an aluminium foil, and bake for about 20 minutes at 350 degrees.
• Check to see that the potatoes are not overdone, burnt, or hard.
• Then reduce the heat to 300 degrees, and bake for another 15 to 20 minutes.
• Switch off, and keep the dish inside the oven till you are ready to serve it.