Jeera Aloo Sabzi – Roasted Potatoes With Cumin Seeds
Jeera Aloo Sabzi recipe is one of the simplest of the sukhi/dry sabzi that you can make in your kitchen for a quick weeknight dinner along with Dal Chawal. The jeera aloo sabzi is a delicately spiced vegetables made from potatoes roasted along with cumin and turmeric and spiced with either green chillies and or red chillies.
Course : Lunch
Ingridients : 3 Potatoes (Aloo) , boiled, peeled and cut into cubes (You can also use sweet potatoes)
2 Green Chillies
1 teaspoon Turmeric powder (Haldi)
1 sprig Curry leaves , roughly chopped
1 teaspoon Cumin seeds (Jeera)
1 teaspoon Cumin powder (Jeera)
1/2 teaspoon Red Chilli powder
Salt , to taste
Oil , for cooking
1/2 teaspoon Lemon juice
Instructions See Video Recipe of How to Cook Potatoes in a Pressure CookerTo begin making the Jeera Aloo Sabzi, heat 2 tablespoons of oil in a heavy bottomed pan; add in the cumin seeds and green chillies. Allow them to crackle for a few seconds.Once the crackle, add in the cooked and cubed potatoes, turmeric powder and curry leaves into the pan.Sprinkle the salt to taste, cumin powder, red chilli powder and stir fry on medium heat until you notice the potatoes begin to get roasted into a golden brown colour. This takes about 10 minutes on medium heat. Adjust the salt and spice levels to suit your taste. You can even add in a squeeze from a juice of one lemon for added flavour.Serve the Jeera Aloo Sabzi along with Dal Palak, Chawal or even phulka, it will make a perfect and quick dinner.
Jeera Aloo Sabzi – Roasted Potatoes With Cumin Seeds
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