Jeera Aloo ( Punjabi Khana)
by Tarla Dalal
Added to 58 cookbooks
This recipe has been viewed 106400 times
Ever imagined that a single ingredient could transform potatoes into an aromatic, mouth-watering delicacy? Well, in the case of this all-time favourite Punjabi dish, the secret ingredient is jeera. While the cumin seeds define the flavour of Jeera Aloo, a dash of lemon and green chilli paste are also added to enhance the experience further. Enjoy it hot and fresh, with puris or roti.
- Heat the oil in a non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the potatoes, mix well, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the potatoes are cooked, while stirring occasionally.
- Add the green chilli paste, turmeric powder, lemon juice, salt and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
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