Name: Punjabi Aloo Jeera
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Potato, medium, boiled, peeled and cubed; 1½ tbsp Cumin Seeds, generous amount needed; 2 Green Chili Pepper, slit lengthwise; 1 tsp Ginger, finely grated; ¼ tsp Asafoetida; ¼ tsp Ground Turmeric, optional; ½ tsp Red Chilli Powder; 1 tsp Ground Coriander; 1 tsp Dried Mango Powder, amchur; ¼ tsp Garam Masala; 2 tbsp Ghee, or oil; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, generously chopped

1 hr 25 mintotal

25 min hands-on1 hr hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat the ghee or cooking oil in a wide, heavy-bottomed skillet over medium heat to establish an even cooking surface.
Introduce a generous quantity of cumin seeds (jeera) to the hot fat. Allow them to crackle vigorously and toast until they turn a slightly darker shade. This deep roasting is the primary flavor engine of the dish.
Drop in the hing (asafoetida), freshly grated ginger, and slit green chillies. Sauté the aromatics actively for 30 seconds until the ginger develops a golden tint.
30 sec
Drop the heat immediately. Dust the flavored oil with turmeric, red chilli powder, and coriander powder. Sauté for a mere 5 seconds to bloom the spices without scorching them.
5 sec
Instantly tumble the thoroughly cooled, boiled potato cubes into the skillet. Toss them gently but comprehensively to ensure every facet of the potato is lacquered in the spiced jeera fat.
Season the pan with salt and spread the potatoes out into a single layer. Pan-roast them on medium heat for 4-5 minutes, flipping occasionally, until the edges sear into a satisfying, light crunch.
4–5 min
Dust the roasted potatoes with amchur and garam masala and give the pan a final toss to spread them through.
Remove the skillet from the heat entirely. Fold in a generous handful of freshly chopped coriander to provide a bright, herbaceous contrast.
Serve immediately while steaming hot.

How to tell it's done

A dry preparation of firm, golden-crusted potato cubes flecked with dark toasted cumin seeds and bright green coriander.

Getting it right

Tip

The culinary secret to an authentic Dhaba-style Aloo Jeera lies in pushing the cumin seeds right to the edge of burning (a deep, dark brown) and delaying the addition of the tart amchur until the absolute end to preserve its bright acidity.

What to serve it with

An unparalleled staple for travel or lunchboxes. Best appreciated when scooped up with blistering hot, flaky plain Parathas or freshly fried Puris.

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Ingredients