Aloo Jeera 3 types 3 - - Easy recipes

JEERA ALOO 3 TYPES - Continuing the celebration of Potatoes this month, here's an ode to the simple Aloo Jeera :) Which is your favourite?

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ALOO JEERA 3 TYPES
Preparation time 10 minutes
Cooking time 15-20 minutes
Serve 2-4

Ingredients
For Hing Jeera Aloo
1 tbsp Oil,
4-5 no. Dry fenugreek seeds,
tsp Cumin seeds,
A pinch of asafoetida,
tbsp Tender coriander stems, finely chopped,
3 medium Boiled Potatoes (peeled & cubed)
Salt to taste,
1 tsp Degi red chili powder,
1 tsp Lemon juice,
1 tbsp Coriander leaves, chopped,

For Garnish
Coriander sprig,
Lemon wedge,

For Thecha
3 no. Green chillies (less spicy & roughly chopped)
1 inch Ginger (peeled & roughly chopped)
5-6 No. Garlic cloves, roughly chopped,
2-3 tbsp Tender coriander stems, roughly chopped,
Salt to taste,

For Thecha Wale Aloo
1 tbsp Oil,
tsp small Mustard seeds,
tsp Cumin seeds,
3-4 medium Boiled Potatoes (peeled & diced)
Prepared Thecha,
1 tsp Lemon juice,

For Garnish
Coriander sprig,
Green chili, slit,


For Pahadi Aloo
2 tbsp Mustard oil,
2 no. dry Red chillies,
1 tsp Cumin seeds,
3-4 Boiled Potato (peeled & diced)
A pinch of Asafoetida,
tsp Turmeric powder,
tsp Degi red chili powder,
tsp Coriander powder,
Salt to taste,
1-2 tbsp Coriander leaves, finely chopped,

For Frying
2 tbsp Mustard oil,
4 no. dry Kashmiri red chillies,

For Garnish
Fried kashmiri red chillies, crushed,
Coriander sprig,

Process
For Hing Jeera Aloo
In a kadai, add oil, once it's hot, add dry fenugreek seeds, cumin seeds and let it splutter.
Add a pinch of asafoetida, tender coriander stems, boiled potatoes, salt to taste and saute it for a while.
Add degi red chili powder and toss it gently.
Finish it with some lemon juice, coriander leaves and toss it well.
Transfer it to a serving dish, garnish it with coriander sprig and lemon wedge.
Serve hot with roti.

For Thecha
In a mortar pestle, add green chillies, ginger, garlic, tender coriander stems, salt to taste and grind it coarsely.
Keep it aside for further use.

For Thecha Wale Aloo
In a kadai, add oil, once it's hot, add small mustard seeds, cumin seeds and let it splutter.
Add boiled potatoes and shallow fry it on high flames for a minute until golden in color.
Add prepared thecha and mix it well.
Cover it with the lid and cook it for 3-4 minutes on low flames.
Finish it with some lemon juice and toss it gently.
Transfer it to a serving dish, garnish it with coriander sprig and green chili.
Serve hot with roti or chapati.

For Pahadi Aloo
In a kadai, add mustard oil, once it's hot, add dry red chillies, cumin seeds and let it splutter.
Add boiled potatoes, a pinch of asafoetida and saute it for a minute.
Add turmeric powder, degi red chili powder, coriander powder, salt to taste and toss it gently.
Finish it with coriander leaves and mix it well.
Transfer it to a serving dish, garnish it with fried kashmiri red chillies and coriander sprig.
Serve hot with roti or paratha.

For Frying
In a pan, add mustard oil, once it's hot, add dry kashmiri red chillies and fry it well.
Transfer it to a tray and keep it aside for further use.

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