Jeera Aloo


  • 1/2 kg potatoes,boiled,peeled and cubed
  • 1 tsp cumin seeds
  • A pinch of asafoetida ( hing)
  • 1/2 inch piece ginger,cut into slivers
  • 1/2 tsp turmeric powder
  • 3 green chilles,finely chopped
  • 1 tsp amchur
  • 2 tbsp oil
  • salt to taste
  • 2 tbsp water


  • Let the potatoes cool for a while.
  • Heat the oil in a pan and add hing immediately.
  • Add the cumin seeds to it. When the seeds stop spluttering, add the ginger, green chilies and the turmeric powder.
  • Let the ginger slivers brown a bit, and then add the potatoes.
  • Add some salt to taste and keep stirring till the potatoes and light brown in colour.
  • Sprinkle water every now and then to ensure that the potatoes cubes and the masala don’t stick to the kadhai.
  • Lower the heat and let the potatoes cook for four or five minutes.
  • Add the amchur and stir again.
  • Garnish with chopped green coriander leaves.

Published by goenkaruchi

Hi this is Ruchi here

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

<span>%d</span> bloggers like this: