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Jeera Aloo

sunilkumar's picture
Ingredients
  Baby potato 6
  Onion 2 , chopped long
  Tomato 2 , finely chopped
  Ginger 1 Small, finely chopped
  Garlic 6 Clove (30 gm), finely chopped
  Cumin seeds 1⁄2 Teaspoon
  Cumin powder 1 Teaspoon
  Tomato puree 2 Tablespoon
  Chili sauce 3 Tablespoon (2 to 3 dessert spoon)
  Vegetable oil 3 Tablespoon (3 dessert spoon)
Directions

Boil the potatoes in a pressure cooker until the 5th whistle.
Roast the cumin seeds on high heat. Once well roasted, add oil and fry the chopped onions until they are translucent.
Add curry masala powder and cumin powder. Stir well for a couple of minutes.
Add ginger and garlic; stir fry for a minute. Add the tomatoes and the puree. Keep stirring until the tomatoes are soft.
Add the boiled potatoes (cut in halves).
Add the chilli sauce; mix well and turn off the flame.
Garnish with coriander or pudina leaves.
Best served with roti.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Spicy
Dish: 
Dry Curry
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4
Subtitle: 
Cumin Potato

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3.3375
Average: 3.3 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 192 Calories from Fat 105

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 75.4 mg3.1%

Total Carbohydrates 20 g6.6%

Dietary Fiber 3.2 g12.7%

Sugars 6 g

Protein 3 g5.8%

Vitamin A 16.7% Vitamin C 37.6%

Calcium 6.3% Iron 8%

*Based on a 2000 Calorie diet

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Jeera Aloo Recipe, Cumin Potato