Jeera Aloo

• Vegan
• Gluten free

• Produce

  • 1 tbsp Cilantro
  • 1 Green chili
  • 1 Lemon, juice of half
  • 3 Potatoes, medium

• Baking & Spices

  • 1 tsp Coriander seeds
  • 1/4 tsp Red chili powder
  • 1 Salt
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 2 tsp Cumin seeds

Found on cookwithmanali.com

Description

Ingredients

• 3 medium potatoes, boiled & cut into cubes
• 2 tablespoons canola oil, or use vegetable oil
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds, crushed
• ¼ teaspoon turmeric powder
• salt, to taste
• 1 green chili, or adjust to taste
• ¼ teaspoon red chili powder, or adjust to taste
• juice of half lemon (small lemon)
• 1-2 tablespoons chopped cilantro, to garnish

Directions

• Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds to it. Wait till the seeds crackle and start turning brown.
• At this point add crushed coriander seeds and green chili. Saute for a few seconds.
• Add turmeric powder and red chili powder now and mix.
• Add the boiled cubed potatoes to the pan.
• Mix till all the potatoes are well coated with the spice mixture. Also add the salt and mix.
• Cook for 2 minutes on medium heat and then squeeze in some fresh lemon juice.
• Garnish with fresh cilantro and serve jeera aloo hot as a side dish to any Indian meal.

Nutrition