Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and diced
- 2 tablespoons of cumin seeds
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 tablespoon of fresh coriander leaves, chopped
Special Equipment Needed:
- A non-stick frying pan
- A spatula
Step-by-Step Instructions:
1. Heat the non-stick frying pan over medium heat and add the cumin seeds. Toast the cumin seeds for 1-2 minutes until they become fragrant.
2. Add the vegetable oil to the pan and stir in the diced potatoes. Cook the potatoes for 5-7 minutes until they start to turn golden brown.
3. Add the salt, turmeric powder, and red chili powder to the pan and stir well to coat the potatoes evenly.
4. Cook the potatoes for another 5-7 minutes until they are fully cooked and crispy on the outside.
5. Garnish the Aloo Jeera with fresh coriander leaves and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 4g
- Carbohydrates: 26g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use sweet potatoes instead of regular potatoes.
Variations:
- You can add chopped onions and garlic to the pan before adding the potatoes.
- You can add chopped tomatoes to the pan after the potatoes are fully cooked.
Tips and Tricks:
- Make sure to dice the potatoes evenly so they cook at the same rate.
- Don't overcrowd the pan with potatoes, as this will prevent them from getting crispy.
Storage Instructions:
- Store any leftover Aloo Jeera in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Aloo Jeera in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the Aloo Jeera in a small bowl or on a plate.
Garnishes:
- Fresh coriander leaves
Pairings:
- Aloo Jeera pairs well with naan bread or rice.
Suggested Side Dishes:
- Raita (yogurt dip)
- Chutney
Troubleshooting Advice:
- If the potatoes are not getting crispy, increase the heat and cook for a few more minutes.
Food Safety Advice:
- Make sure to wash the potatoes thoroughly before peeling and dicing them.
Food History:
- Aloo Jeera is a popular Indian dish that originated in the northern region of India.
Flavor Profiles:
- Aloo Jeera has a savory and slightly spicy flavor.
Serving Suggestions:
- Serve Aloo Jeera as a side dish or as a main dish with rice or naan bread.
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Region: Indian