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)

Ingredients

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

Salt

Ghee / Unsalted Butter - 2 Tablespoons

Fresh Coriander Leaves - for garnish

Cooking

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)