Jeera Aloo

Who doesn't like potatoes? Indian cuisine uses a lot in gravies, dry sautés, paratas etc  Its just not an Indian thing. Even western palate has lots of potatoes in the form of fries, chips, baked potatoes, mashed potatoes etc.

The recipe below used awesome flavours from cumin combined with the spiciness from red chillies to make the perfect Potato Roast, made in most parts of India.



The roasting of the jeera/cumin enhances its flavours.

Ingredients

Aloo/Potatoes 2 Big or 3 medium (about 3 cups when cooked)
Jeera/Cumin 3 tsp
Dried Red Chilli 3
Mustard 1/2 tsp
Hing generous pinch
Turmeric 1/2 tsp

Oil and salt to taste

Method of Preparation

1.Boil the potatoes. Do not make it too mushy. Peal and chop and keep ready.

2. In a pan dry roast the jeera and red chillies. Pulse into a coarse powder.

3. In the same pan, heat some oil. Add mustard. When it sputters, add the hing and turmeric.

4. Add the cooked aloo/potatoes and salt. Mix and roast for a few minutes.

5. Now add the powdered jeera and chillies. Roast for some more time.