Hing jeera aloo recipe

INGREDIENTS to Prepare Hing jeera aloo recipe

Measuring cup used, 1 cup = 250 ml

• aloo or potatoes : 250 grams about 3 medium sized potatoes
• green chilli : 1 chopped
• ginger or adarak : ½ inch finely chopped
• cumin seeds or jeera : 2 tsp
• hing or asafoetida: ⅛ tsp, about 2 to 3 pinches
• turmeric powder or haldi : ¼ tsp
• red chili powder or lal mirch powder : ½ tsp
• coriander powder or dhania powder : 1 tsp
• dry mango powder or amchur : 1 tsp or alternative is lemon juice or dry pomegranate powder
• coriander leaves or dhania patta : 2 tbsp chopped
• oil : 1 tbsp
• salt as required

INSTRUCTIONS

1. Boil or steam three medium sized potatoes about 250 grams.
2. When slightly hot or warm, peel and chop potatoes. Also finely chop the ½ inch ginger and 1 green chilli.And keep them aside.
3. Heat one tbsp oil in the pan or kadai. Add 2 tsp cumin and let them splutter.
4. Add ⅛ tsp asafoetida or hing. About 2 to 3 pinches of asafoetida or hing.
5. Add the chopped potatoes and stir well.
6. Add all spice powders turmeric powder, red chili powder, coriander powder, dry mango powder or amchur and salt. This recipe is a bit spicy. For a less spicy version, reduce the red chili powder to ¼ tsp. if you donot have dry mango powder then add 1 tsp lime or lemon juice. you can also add dried pomegranate seeds powder instead of dry mango powder.
7. Stir and saute for 2 to 3 minutes.
8. Lastly add 2 tbsp chopped coriander leaves or dhania patta.
9. Give a final stir. you can garnish hing jeera aloo dish with the chopped coriander leaves.
10. Serve hing jeera aloo with pooris, chapatis or parathas or as a side dish with dal-rice combo. you can also add few drops of lemon juice while serving