How to make Tawa Aloo Jeera - SK Khazana -
Boiled and mashed potatoes further cooked with some simple masalas on a tawa
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium potatoes, Cumin seeds (जीरा)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Tawa Aloo Jeera - SK Khazana checkout Chettinad Potato Fry, Bedmi Aloo - SK Khazana, Jeera Aloo-SK Khazana, Aloo Baingan-SK Khazana . You can also find more Main Course Vegetarian recipes like Bafla Bati Rajmah Masala Mixed Vegetable Dhamaka Chana Tendli Sambariya
Tawa Aloo Jeera - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Tawa Aloo Jeera - SK Khazana Recipe
Medium potatoes boiled and peeled 4
Cumin seeds 1 1/2 teaspoons
OIl 2 tablespoons
Large onion chopped 1
Large tomato chopped 1
Red chilli powder 2 teaspoons
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Turmeric powder 1 teaspoon
Fresh coriander leaves chopped 4 tablespo to garnish
Salt to taste
Chaat masala 1/2 teaspoon
Lemon juice 1 1/2 tablespoons
Method
Step 1
Heat oil on a non-stick tawa, add cumin seeds and sauté till they change colour.
Step 2
Add onion and sauté till lightly browned. Add tomato and cook till pulpy.
Step 3
Add red chilli powder, coriander powder, cumin powder and turmeric powder and saute till oil separates. Add ½ cup water and mix well.
Step 4
Mash potatoes directly into the mixture, add coriander leaves, salt and chaat masala, mix well. Cook for 5-6 minutes. Add lemon juice and mix well.
Step 5
Transfer into a serving platter, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
