This quick, delicious and homely recipe is extremely simple and delectable !JEERA ALOOIngredients4 medium potatoes (aloo), boiled and peeled1½ teaspoons cumin seeds (jeera)1 teaspoon coriander seeds Salt to taste 3 tablespoons oil ¼ teaspoon asafoetida (hing) ¼ teaspoon turmeric powder½ teaspoon red chilli powder¼ teaspoon dried mango powder (amchur)1 tablespoon chopped fresh coriander leavesFresh coriander sprigs for garnishingMethod1. Dry-roast 1 teaspoon cumin seeds and coriander seeds in a non-stick pan till light golden brown and fragrant.2. Cut potatoes into ½ inch pieces. 3. Put the roasted seeds in a mortar. Add salt and coarsely crush using a pestle. 4. Heat oil in another non-stick pan. Add remaining cumin seeds and when they change colour, add asafoetida, turmeric powder and chilli powder.5. Add potato pieces, toss and cook for 1 minute. Add ground seed mixture and salt, toss and cook for 1-2 minutes.6. Add dried mango powder and coriander leaves, toss and cook for 1-2 minutes. 7. Serve hot garnished with torn coriander sprigs.Click to Subscribe: http://bit.ly/SanjeevKapoor_KhazanaBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqWonderchef Kitchenware: https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
