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RECIPE OF JEERA ALOO

September 24, 2020

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RECIPE OF JEERA ALOO

Recipe of Jeera Aloo Friends, at this time we’ll make very spicy and spicy potatoes. Once eaten, you will be unable to reside without making it once more. These potatoes are very tasty to eat and one of the best factors is that they’re ready very quickly. If you’ve potatoes boiled already, then it takes solely 10 to 12 minutes to make this recipe.

Table of Contents

Recipe Of Jeera Aloo

Ingredients

Potato = half a kilo boiled and lower into items
Onion = make a giant chop
Cumin = one teaspoon
Clove = three
Small cardamom = two
Cinnamon = One Piece
Green chili = two, lower one chili into two
Garlic = 5 Kalia, finely chopped
Oil = two tablespoons
Red chili powder = half teaspoon
Coriander powder = one teaspoon
Turmeric powder = half a teaspoon
Salt = as per style
Tomato = two massives finely chopped
Curry leaves = 7 to eight
Ghee = two tablespoons

How To Recipe of Jeera Aloo

To make spicy potatoes, first put oil in a pan and maintain it for heating. When the oil is scorching, add half a teaspoon of cumin, cloves, inexperienced cardamom, cinnamon, inexperienced chilli and garlic and fry for just a few seconds.
Then add the onion and stir fry the onion until it turns into pink. When the onion is pink add all of the powdered spices and blend whereas stirring. Add a tablespoon of water to the masala and fry the masala for 2 minutes whereas stirring.
After two minutes, add tomatoes to the spices and blend whereas stirring, cowl the spices and prepare dinner on a low flame for 2 to a few minutes. So that the tomatoes are tender.
Opened after three minutes, the tomatoes have developed into the tender. While stirring and fry for 2 minutes, when the masala fry effectively and the oil comes up, add half a cup of water to it and let it come to a boil.
When the gravy involves a boil, add the potatoes and blend effectively with the spices whereas stirring and canopy the lid and prepare dinner the potatoes on medium flame for five minutes so that every one the flavors of the spices get good within the potato.
Opening after 5 minutes, our gravy has developed into thick and potato flavoring has additionally come. Turn off the gasoline, now let’s make a tempering for the potato.
Heat two tablespoons of ghee in a tempering pan, when the ghee is melted, add half a teaspoon of cumin seeds and seven to eight curry leaves, fry just a few seconds after which put this tempering on high of the potatoes.
Our Masala Potato vegetable may be very tasty and prepared, serve it with puri, paratha, or roti.
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