Recipe: Jeera aloo
Four large sized potatoes (boiled, peeled and cut into pieces) – Four tbsp oil – One tsp jeera/cumin seeds – One tsp red chilli powder – On tbsp coriander seeds (coarsely powdered) – One tbsp jeera/cumin seeds (roasted and crushed) – Half tsp dry mango powder – Two tbsp fresh coriander leaves (chopped) – Salt to taste
Method of Preparation:
Heat oil, add jeera in oil. Let it crackle. Then add salt, red chilli powder, crushed jeera and coriander seeds and dry mango powder in the oil. Stir for a second. Lastly, add the potatoes and mix well. Cook for some time. Add fresh coriander leaves. Mix well. The dry masala should coat the potatoes well. Serve with parathas.