Скачать с ютуб Potato Curry, Flavoured with Cumin- Jeera Aloo в хорошем качестве

Potato Curry, Flavoured with Cumin- Jeera Aloo

Potato curry with Cumin - Jeera Aloo This cumin potatoes/ jeera aloo recipe is so easy, yet so delicious! It is vegan, with simple ingredients, readily available in every household. If you run out of vegetables, make this simple recipe. This is a one dish, everyone will heartily love and enjoy. Can’t go wrong with potatoes! The rich flavor of ghee, the aroma of jeera when sizzled with ghee and olive oil is incredible! This can be an amazing, excellent, side dish and also enjoyed with any bread or dal/ lentil soup with rice and savory yogurt. Now let’s cook! Ingredients 2 potatoes ( I am using russet potatoes, they are quite large) 3 Serrano chilies (any chili as per preference) 2 garlic cloves 1/2 tsp cumin 1 tsp cumin powder 1/2 tsp ghee 1 tbsp olive oil 1/8 tsp asafetida Note: All spices can be adjusted to one’s preference. Method - In a heated pan add ghee and oil. - Add cumin seeds, allow it to crackle. It will release flavors from inside of the fragrant seeds, add texture and color in to the dish. - Add asafetida till it sizzles - Then add chopped garlic and chili, sauté for few seconds on medium low heat - stir to prevent it from sticking and burning. (Not browning the garlic and chili, only a slight cook to release the aroma) - Add the sliced potatoes and sprinkle with cumin powder. - Cooking time - 15 minutes on low to medium heat with lid on. - In between stir to check if potatoes are cooked. Once cooked, lid can be taken off, cook another 5 minutes, if crisp potatoes are preferred. This is optional. - Serve with roti or warm tortilla and wash it down with savory yogurt drink (chaas, salty lassi). Enjoy! Keep cooking and baking! Thank you for watching . 😊