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The Hirshon Punjabi Fried Potatoes With Spices - जीरा आलू

The Hirshon Punjabi Fried Potatoes With Spices – जीरा आलू


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5 from 1 review

  • Total Time: 0 hours

Ingredients

Scale
  • 5 medium-size potatoes, boiled peeled and cut into bite-size cubes, about 4 cups of cubed potatoes
  • 2 tablespoons vegetable oil
  • 2 1/2 teaspoons cumin seeds (jeera)
  • 1/8 teaspoon asafœtida (hing)
  • 1 tablespoon thinly-sliced ginger
  • 2 jalapenos, seeded and sliced lengthwise
  • 1 1/2 teaspoons crushed coriander seed (dhania)
  • 1/4 teaspoon turmeric (haldi)
  • 1/4 teaspoon red chili powder (TFD recommends a not hot version such as Kashmiri chili powder or try hot paprika instead)
  • 1 teaspoon salt
  • 1 teaspoon mango powder (amchoor)
  • 2 tablespoon chopped cilantro (hara dhania) to garnish


Instructions

  1. Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.
  2. Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
  3. Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
  4. Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
  5. Turn off the heat and add cilantro. Mix it well and serve it hot.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 278.63 kcal
  • Sugar: 2.56 g
  • Sodium: 605.09 mg
  • Fat: 7.72 g
  • Saturated Fat: 0.57 g
  • Trans Fat: 0.05 g
  • Carbohydrates: 48.53 g
  • Fiber: 6.62 g
  • Protein: 5.83 g
  • Cholesterol: 0.0 mg
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