Aloo Jeera

Ingredients

Serves 2-3
Approx 500 gms (or 1 to 1-1/2 pounds) of baby potatoes, scrubbed
1 tbsp cumin seeds
1 tsp chilli powder (or more if you desire)
1 tbsp coriander-cumin powder
1/2 tsp mango powder
1 tsp ginger-garlic paste
1 small onion, finely chopped (optional)
1 tsp kasoori methi (dried fenugreek leaves)
1/2 tsp turmeric
Salt to taste and few sprigs of coriander to garnish






Boil the potatoes until lightly soft - should not turn mushy.

In a skillet, in 1/2 tsp oil, saute the cumin and when it browns slightly giving out aroma add onions, ginger-garlic paste and with little salt cook until soft.

Add the spices except kasoori methi and saute some more. Sprinkle little water and cook until the mixture dries out again -about 1 -2 min.

Add the potatoes and stir fry on high heat for 3-5 minutes. If you have the time, let the potatoes sit for 1-2 min on med -high heat for it to develop roasted surface.

Just 2 minutes before switching off the stove, crush the kasoori methi with your hands and sprinkle on top of the potatoes and stir.

Serve warm with Rice or Chappati.

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