Aloo Jeera

  When I have guests at home for lunch or dinners I run around the house thinking what to prepare. Of course during those times potatoes in my vegetable basket bring sigh of relief. Potatoes can be cooked  several ways  and the procedure can never go wrong. So here is a small experiment made with potatoes and few Indian spices which can be served with rice and roti's.


Ingredients:
2 large potatoes
whole jeera (1 teaspoon)
jeera / cumin powder (1 teaspoon)
dhaniya / coriander powder (1 teaspoon)
chilli powder ( half teaspoon)
amchur powder (half teaspoon)
hing/ asafoetida (one pinch)
turmeric powder (one pinch)
green chillies (optional)
curry leaves
coriander
oil.


Method of preparation:

1. Peel the skin of  potatoes and then cut them into cubes, wash them thoroughly under running water
2. Either microwave the potatoes for 5 minutes or put them in boiling water for 7 to 8 minutes
3. In the meanwhile mix all the powders (jeera, dhaniya, chilli, amchur,hing,turmeric and salt) with little water and make it to a thick paste. 
4. Heat 4 table spoons of oil in a skillet and add whole jeera /cumin to it and fry till they turn brown in colour
5. Now add the mixed spices paste to the jeera and fry in for 2 minutes, you can also add slit green chillies and bell peppers. 
6. When you see the oil getting separated from the masala, add the potatoes and mix well. 
7. Let them cook for at least 8 minutes.  Give potatoes a mix in between, make sure the masala does not get burnt.
8. Switch off the stove, garnish aloo jeera with chopped coriander and mint.

2 spoons of  plain yogurt and green peas can also be added while preparing the dish ( optional). 

Serves 1-2 people.