Monday, November 7, 2011

PUNJABI TADKA - Jeera Aloo (Dhaba-style)

It's been almost 6 days since my last post.. am currently in India.. trip visiting parents owing to long eid holidays in the gulf :)) 

Posting one of the simplest & quickest-to-prepare potato dishes.. trust me it's the most-masaledaar & yummy main-course dish... just be as liberal with the masalazz as much possible.. the dish is a sure-shot winner for any occasion... JEERA ALOO.. typical dhaba-istyle.. (A must have if you ever do a road trip from Delhi to Punjab)

Potatoes (par-boiled - pressure cook till 2 whistles) - 2 medium sized
Cumin Seeds (Jeera) - 1 teaspoon
Coriander Powder - 1.5 teaspoons
Cumin Powder - 1.5 teaspoons
Red Chili Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Dry Mango Powder (Amchoor)  - 1 teaspoon
Garam Masala - 1.5 teaspoons
Ghee / Unsalted Butter - 2 Tablespoons
Fresh Coriander Leaves - for garnish

1. Dice the par-boiled potatoes into small cubes.

2. Heat the ghee in a non-stick pan and add cumin seeds once the ghee is hot.

3. As the cumin seeds begin to change color, add all the spices (masalaz) except garam masala. Fry for about 2-3 minutes. Stir continuously. 

4. Add potatoes. Mix well. Close the lid and let the potatoes cook on a slow flame for 25-30 minutes (or till potatoes are tender and well cooked in the masala)

5. Sprinkle garam masala and garnish with fresh coriander leaves.

Serve hot with Paratha (Indian flat-bread)

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