Jeera aloo is one of the easiest recipes in Punjabi cuisine and loved by everyone, it’s a perfect meal for lunchbox and you can eat anytime as side dish with chapatti or parathas. I love the combination of jeera aloo and curd with phulkas. In this year 2015, I decided to take a theme every month and cook seven easy and vegetarian recipes for homemakers and next will be share collection of recipes, which we shared with readers with some nutrition values. If anyone interested in this concept you can drop a mail on my email id. Theme can be any technique, ingredients, cuisine or anything else.
Preparation
Time: 15 minutes
Cooking
Time: 15 minutes
Servings: 4
Category:
Main Course
Ingredients:
4 Large Sized Potatoes, boiled and cubed
2 Tsp. Cumin Seeds
1 Green Chili, finely chopped
Salt to taste
1/2 Tsp. Roasted cumin powder
1 Tsp. Red chili powder
1 Tbsp. Coriander Powder
1 Tsp. Raw mango powder
4 Tbsp. Oil
Fresh Coriander Leaves, chopped
Instructions:
Wash and boiled the potatoes and cut into
cubed form. Heat the oil in wok and add cumin seeds when they starts crack.
Add green chili and chopped potatoes. Add red chili powder, roasted cumin, amchoor, salt, coriander powder and stir continuously till to spice covers all cubes well.
Add fresh chopped coriander and serve hot with paranthas or chapatti.
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