Jeera Hing Aloo (Cumin Asafoetida Potatoes) Recipe
Delve into the rich flavors of Indian cuisine with this delightful Jeera Hing Aloo, a dish that perfectly balances the earthy essence of cumin and the unique aroma of asafoetida. This vegetarian recipe is a wonderful addition to your lunch spread, making it a perfect choice for family gatherings or everyday meals. Here’s how to create this simple yet flavorful dish that serves 4.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Potatoes | 500 grams |
| Cumin Seeds | 1 ½ tablespoons |
| Asafoetida (Hing) | ½ teaspoon |
| Salt | To taste |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder | ½ teaspoon |
| Coriander Powder | ½ teaspoon |
| Grated Ginger | 1 teaspoon |
| Dry Mango Powder (Amchur) | ½ teaspoon |
| Oil (for frying) | As needed |
| Fresh Coriander (for garnish) | As needed |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 150 |
| Protein | 2 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Fat | 5 g |
| Sodium | Varies with salt |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
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Prepare the Potatoes: Begin by washing the small potatoes thoroughly under running water. Peel them and set aside.
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Boil the Potatoes: In a saucepan, add enough water to cover the potatoes and bring it to a boil. Once boiling, add the potatoes and let them cook until they are tender but still firm enough to hold their shape. This should take about 10-15 minutes. Drain the water and set the boiled potatoes aside.
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Heat the Oil: In a kadhai (wok), heat the oil over medium heat. The amount of oil can be adjusted based on your preference for a richer flavor.
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Add Spices: Once the oil is hot, add the cumin seeds and asafoetida. Sauté for about 10 seconds until fragrant, ensuring the spices do not burn.
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Incorporate Ginger: Add the grated ginger to the pan and stir well, allowing it to release its aroma.
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Mix in the Potatoes and Spices: Carefully add the boiled potatoes to the pan along with salt, red chili powder, turmeric powder, and coriander powder. Mix everything gently but thoroughly, coating the potatoes with the spices.
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Cook the Mixture: Allow the potatoes to cook in the spice mixture for about 10-15 minutes, stirring occasionally until they are well combined and cooked through.
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Finish with Amchur and Coriander: Add the dry mango powder (amchur) and chopped fresh coriander, mixing gently. This will add a tangy flavor to the dish, enhancing its taste.
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Serve Hot: Serve the Jeera Hing Aloo hot, accompanied by garlic lentils (lhasuni dal) and phulkas (Indian flatbreads) for a wholesome meal.
Conclusion
Jeera Hing Aloo is not just a side dish; it’s a celebration of flavors that pairs beautifully with a variety of Indian breads and lentils. Its simple preparation and delightful taste make it a staple in many households. Enjoy this culinary journey and bring the essence of Indian cooking to your table with this irresistible recipe!
