Jeera Aloo

• •4 Medium Potatoes (boiled, peeled, and diced into 1-inch cubes)
• •2 tbsp Ghee or vegetable oil
• •1 tbsp Cumin seeds (Jeera)
• •1 piece Green chili (slit lengthwise (adjust to taste))
• •1 tsp Ginger (finely grated)
• •0.5 tsp Turmeric powder
• •0.5 tsp Red chili powder (or to taste)
• •1 tsp Coriander powder
• •0.5 tsp Amchur (dry mango powder) (optional, for tanginess)
• •to taste Salt
• •0.3 cup Fresh coriander leaves (chopped, for garnish)

Instructions

1. 1

   Cut the boiled potatoes into medium-sized cubes or small pieces.

2. 2

   Heat oil in a pan on medium flame.

3. 3

   Add cumin seeds and let them crackle for a few seconds.

4. 4

   Add chopped green chili and sauté briefly.

5. 5

   Add turmeric powder, red chili powder, coriander powder, and salt.

6. 6

   Immediately add the boiled potatoes and mix gently so the spices coat the potatoes well.

7. 7

   Cook for 5–7 minutes, stirring occasionally, until the potatoes become slightly golden and flavorful.

8. 8

   Add dry mango powder and garam masala if using, then mix well.

9. 9

   Turn off the heat and garnish with fresh coriander leaves.

10. 10

    Serve hot with roti, poori, paratha, or dal-rice.

Chef's Tips

• 💡Do not mash the potatoes too much while mixing.
• 💡You can add a little lemon juice if dry mango powder is not available
• 💡This recipe tastes best when lightly crisp from the pan.