3 Types Jeera Aloo Pahadi 1 नहीं 3 तरह से आलू जीरा बनाएं आलू के गुटके Aloo fry

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

25-30 minutes
2-4
Indian
3 Types Jeera Aloo Pahadi 1 नहीं 3 तरह से आलू जीरा बनाएं  आलू के गुटके Aloo fry Recipe - Ranveer Brar

Ingredients

For Hing Jeera Aloo

1 tbsp Oil, तेल

4-5 no. Dry fenugreek seeds, मेथी दाना

½ tsp Cumin seeds, जीरा

A pinch of asafoetida, हींग

½ tbsp Tender coriander stems, finely chopped, धनिये के डंठल

3 medium Boiled Potatoes (peeled & cubed) आलू

Salt to taste, नमक स्वादअनुसार

1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

1 tsp Lemon juice, नींबू का रस

1 tbsp Coriander leaves, chopped, धनिया पत्ता

 

For Garnish

Coriander sprig, धनिया पत्ता

Lemon wedge, नींबू की फांक

 

For Thecha

3 no. Green chillies (less spicy & roughly chopped) हरी मिर्च

1 inch Ginger (peeled & roughly chopped) अदरक

5-6 No. Garlic cloves, roughly chopped, लहसुन

2-3 tbsp Tender coriander stems, roughly chopped, धनिये के डंठल

Salt to taste, नमक स्वादअनुसार

 

For Thecha Wale Aloo

1 ½ tbsp Oil, तेल

¼ tsp small Mustard seeds, छोटी राई

½ tsp Cumin seeds, जीरा

3-4 medium Boiled Potatoes (peeled & diced) आलू

Prepared Thecha, तयार किया हुआ ठेचा

1 tsp Lemon juice, नींबू का रस

 

For Garnish

Coriander sprig, धनिया पत्ता

Green chili, slit, हरी मिर्च

 

For Pahadi  Aloo

2 tbsp Mustard oil, सरसों का तेल

2 no. dry Red chillies, सूखी लाल मिर्च

1 tsp Cumin seeds, जीरा

3-4 Boiled Potato (peeled & diced) आलू

A pinch of Asafoetida, हींग

¼ tsp Turmeric powder, हल्दी पाउडर

¼ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

¼ tsp Coriander powder, धनिया पाउडर

Salt to taste, नमक स्वादअनुसार

1-2 tbsp Coriander leaves, finely chopped, धनिया पत्ता

 

For Frying

2 tbsp Mustard oil, सरसों का तेल

4 no. dry Kashmiri red chillies, सूखी कश्मीरी लाल मिर्च

 

For Garnish

Fried kashmiri red chillies, crushed, तली हुई कश्मीरी लाल मिर्च

Coriander sprig, धनिया पत्ता

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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