Jeera Aloo
Jeera Aloo, a simple Indian dish of stir-fried potatoes with cumin, needs just seven ingredients and comes together in 20 minutes. Serve with roti or puri or with dal and rice.
Servings: 6 servings
Calories: 200kcal
Ingredients
- 4 large potatoes (waxy potatoes are best for this recipe).
- 1 teaspoon avocado oil or any neutral oil
- 1 ½ teaspoon cumin seeds
- 20 curry leaves (can sub with 2 tablespoons of cilantro)
- 1-inch knob ginger (julienned)
- ½ teaspoon turmeric
- 2 green chili peppers (like jalapeno or serrano, finely minced. Deseed if sensitive to heat.)
- Salt to taste
Instructions
- Heat the oil in a wok or large fry pan. Add the cumin seeds and as they start to darken slightly, add the curry leaves, ginger, green chili peppers, and turmeric.
- Stir quickly to mix and add the potato cubes.
- Stir-fry the potatoes for a couple of minutes to warm them through. Add salt and turn off heat. You can squeeze some lemon juice into this sabzi, but I prefer it without any.
Nutrition
Serving: 1 serving | Calories: 200kcal | Carbohydrates: 44g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 1049mg | Fiber: 6g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 115mg | Calcium: 48mg | Iron: 2mg