3 Types Jeera Aloo Pahadi 1 No 3 way to make Aloo Jeera Potato balls Aloo fry

Ingredients

• 1 tbsp Oil
• 4-5 no. Dry fenugreek seeds, methi dana
• ½ tsp Cumin seeds
• A pinch of asafoetida, asafoetida
• ½ tbsp Tender coriander stems, finely chopped
• 3 medium Boiled Potatoes (peeled & cubed)
• Salt to taste
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• 1 tsp Lemon juice
• 1 tbsp Coriander leaves, chopped
• Coriander sprig, coriander leaves
• Lemon wedge
• 3 no. Green chillies (less spicy & roughly chopped)
• 1 inch Ginger (peeled & roughly chopped) Ginger
• 5-6 No. Garlic cloves, roughly chopped
• 2-3 tbsp Tender coriander stems, roughly chopped
• Salt to taste
• 1 ½ tbsp Oil
• ¼ tsp small Mustard seeds
• ½ tsp Cumin seeds
• 3-4 medium Boiled Potatoes (peeled & diced)
• Prepared Thecha
• 1 tsp Lemon juice
• Coriander sprig, coriander leaves
• Green chili, slit, green chili
• 2 tbsp Mustard oil
• 2 no. dry Red chillies
• 1 tsp Cumin seeds
• 3-4 Boiled Potato (peeled & diced)
• A pinch of Asafoetida
• ¼ tsp Turmeric powder
• ¼ tsp Degi red chili powder, Degi Lal Mirch Powder
• ¼ tsp Coriander powder
• Salt to taste
• 1-2 tbsp Coriander leaves, finely chopped
• 2 tbsp Mustard oil
• 4 no. dry Kashmiri red chillies
• Fried Kashmiri red chillies, crushed
• Coriander sprig, coriander leaves

Steps

1. In a kadai, add oil, once it’s hot, add dry fenugreek seeds, cumin seeds and let it splutter.
2. Add a pinch of asafoetida, tender coriander stems, boiled potatoes, salt to taste and saute it for a while.
3. Add degi red chili powder and toss it gently.
4. Finish it with some lemon juice, coriander leaves and toss it well.
5. Transfer it to a serving dish, garnish it with coriander sprig and lemon wedge.
6. Serve hot with roti.
7. In a mortar pestle, add green chillies, ginger, garlic, tender coriander stems, salt to taste and grind it coarsely.
8. Keep it aside for further use.
9. In a kadai, add oil, once it’s hot, add small mustard seeds, cumin seeds and let it splutter.
10. Add boiled potatoes and shallow fry it on high flames for a minute until golden in color.
11. Add prepared thecha and mix it well.
12. Cover it with the lid and cook it for 3-4 minutes on low flames.
13. Finish it with some lemon juice and toss it gently.
14. Transfer it to a serving dish, garnish it with coriander sprig and green chili.
15. Serve hot with roti or chapati.
16. In a kadai, add mustard oil, once it’s hot, add dry red chillies, cumin seeds and let it splutter.
17. Add boiled potatoes, a pinch of asafoetida and saute it for a minute.
18. Add turmeric powder, degi red chili powder, coriander powder, salt to taste and toss it gently.
19. Finish it with coriander leaves and mix it well.
20. Transfer it to a serving dish, garnish it with fried kashmiri red chillies and coriander sprig.
21. Serve hot with roti or paratha.
22. In a pan, add mustard oil, once it’s hot, add dry kashmiri red chillies and fry it well.
23. Transfer it to a tray and keep it aside for further use.