Jeera Aloo Jeeraaloo is one of those dishes you prepare when you don’t want to spend hours in the kitchen and still want to eat something delicious. The coarsely crushed cumin seeds add plenty of texture and flavour and coat the boiled potato pieces perfectly. Tastes great with simple phulkas. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Mar 2019 in Recipes Course New Update Main Ingredients Cumin seeds, Potatoes Cuisine Indian Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Jeera Aloo 1 tablespoon + 1 teaspoon Cumin seeds 4 medium Potatoes boiled, peeled and cut into cubes 1 tablespoon Coriander seeds 1 tablespoons Ghee 1/2 teaspoon Red chilli powder 1 teaspoon Dried mango powder 1 teaspoon Chaat masala to taste Salt 1 tablespoon Fresh coriander leaves chopped Method Dry roast 1 tablespoon cumin seeds till golden. Transfer in a mortar, crush with a pestle and transfer in a bowl. Dry roast coriander seeds till fragrant. Transfer in a mortar and crush with a pestle. Heat ghee in a non-stick pan. Add 1 teaspoon cumin seeds, sauté for 30 seconds. Add potatoes, toss and cook for 2-3 minutes. Add crushed cumin seeds, crushed coriander seeds, chilli powder, mango powder, chaat masala and salt and toss to mix. Cook for 2-3 minutes. Switch off heat, drizzle some water and chopped coriander and toss to mix. Switch on the heat, cover and cook for 2 minutes. Serve hot garnished with a coriander sprig. Nutrition Info Calories 648 Carbohydrates 109.5 Protein 10.8 Fat 18.9 Other Fiber Fiber- 14.5gm #Chaat masala #Coriander seeds #Cumin seeds #Dried mango powder #Fresh coriander leaves #Ghee #Potatoes #Red chilli powder #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article