HING JEERA ALOO

This uttar pradesh style hing jeera aloo is a recipe which can be served with delights with chapatis. The dish is a bit spicy and tangy. It is easy to prepare with some boiled potatoes and spices. The recipe is dry, so goes well with pooris or chapatis or as a side dish with dal or a curry.

INGREDIENTS

• 250 grams of potatoes (3 medium sized).

• ½ inch ginger.

• 1 green chilli.

• 1 tablespoon of oil.

• 2 tablespoons of cumin.

• 1/8 tablespoon of asafoedita/hing (2-3 pinches).

• ¼ tablespoon turmeric powder.

• ½ tablespoon red chili powder.

• 1 tablespoon coriander powder.

• 1 tablespoon dry mango powder/amchur and salt or 1 tablespoon of lime juice.

INSTRUCTIONS

• Boil or steam potatoes.

• Peel and chop the potatoes. Also finely chop ginger and green chilli.

• Heat 1 tbsp oil in a pan or kadai.

• Add cumin powder and let them splutter.

• Add ⅛ tablespoon asafoedita/hing (about 2 to 3 pinches of asafoetida) and stir.

• Add chopped ginger and green chillies. Stir and saute till the raw aroma of ginger goes away.

• Stir well.

• Add all the spice powders – ¼ tablespoon turmeric powder, ½ tablespoon red chili powder, 1 tablespoon coriander powder, 1 tablespoon dry mango powder/amchur and salt. This recipe is a bit spicy. For a less spicy version, reduce the red chili powder to ¼ tsp. if you don’t have dry mango powder then add 1 tablespoon lime or lemon juice. You can also dried pomegranate seeds powder (Anardana powder) instead of dry mango powder.

• Stir again.

• Saute for some minutes.

• Lastly add 2 tablespoon chopped coriander leaves/dhania patta.

• Give a final stir. You can also garnish hing jeera aloo dish with chopped coriander leaves.

• Serve hing jeera aloo with pooris or rotis or parathas or as a side dish with dal-rice combo.