1teaspoondried fenugreek leaves(kasuri methi) (optional, but recommended)
2 to 3tablespooncoriander leaves
spices for jeera aloo
1¼ teaspooncumin seeds(jeera)
¾ to 1teaspoonred chilli powder
¾teaspooncumin powder(jeera powder)
1¼ teaspooncoriander powder
How to make the recipe
Preparation for jeera aloo recipe
Wash and boil potatoes just until cooked. They should not be mushy. You can boil them in a pot or cooker with enough water covering them. To cook them in pressure cook, cook for 2 to 3 whistles. To cook in Instant pot, pressure cook for 6 mins.
Cool them and peel off the skin. Cube them to desired sizes. Set aside.
How to make jeera aloo
Pour oil or ghee to a hot pan. When the oil turns hot, add cumin seeds.
When they begin to splutter, add ginger and green chilies. Saute for a 30 to 60 seconds.
Reduce the flame to low. Then add in hing, turmeric, red chili powder, cumin powder, coriander powder, salt and mango powder.
Take kasuri methi in your palm and crush them in between your palms. Add it here. Saute till fragrant. This takes just a minute.
Pour 3 tablespoons water and combine well. Very soon the mixture thickens.
Add in the boiled aloo. Toss them gently and cover the pan. Cook for 2 to 3 mins on a low heat.
Sprinkle coriander leaves. Taste test and add more salt if needed.
Serve jeera aloo with rice-dal, poori, roti or chapati.