Jeera Aloo

Ingredients:

• 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

Method:

• 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.