DHANIYA JEERA ALOO RECIPE

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DHANIYA JEERA ALOO RECIPE










Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4






Ingredients:

  • Potatoes : 5 medium sized boiled and peeled and cut into 1/2 inch cubes
  • Green chilis : 3 chopped
  • Ginger 1tsp chopped
  • Red chilli powder :1tsp
  • Khada dhaniya (whole coriander seeds) : 1- 1/2 tbsp
  • Jerra (cumin seeds) : 1 tbsp 
  • Turmeric powder : 1 /2 tsp
  • Garam masala : a pinch
  • Oil : 1-2 tbsp
  • Salt : to taste
  • Coriander Leaves (Cilantro) : 2-3 tbsp

Recipe :

  1. Boil potatoes while boiling remember that the potatoes should not get mashed up completely or break too much .Just after 1-2 whistle just turn off the heat depending on the type of potatoes or other option is you can boil potatoes in microwave oven.
  2. Let the potatoes cool down completely ,peel them and cut them into around 1/2 inch cubes. Keep them aside.
  3. Take whole coriander seeds and just grind them through grinder for 1 or 2 rounds.Do 1 round 1st then stop and then 2nd round ,because we just don't want the seeds to be grinned coarsely or in powder but we just want them to be crushed in halves.Once done keep this aside.
  4. In a flat surface pan or wok heat some oil.
  5. Add a big tbsp full of cumin seeds and let them crackle.
  6. Add the crushed coriander seeds and saute for a while.
  7. Add green chilis and ginger chopped.
  8. Add turmeric powder and red chilli powder and mix well.
  9. Now add the potato cubes and mix them with the masala with very light hands or simply just toss them so they do not break.
  10. Sprinkle garam masala and chopped coriander leaves to add more flavors.
  11. Let it cook for 5 more minutes and then turn off the heat.
  12. Transfer it on a serving dish and garnish with freshly copped coriander leaves(cilantro).Enjoy with chapati, poori or parathas.

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