Jeera aloo (Cumin Potato Curry)

Curry Ingredients

• 3 cooked potatoes (diced)
• 1 green chili
• 3 cloves minced garlic
• 1 small piece of ginger (minced)
• 1 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1.5 tsp roast spices (from below)
• 1/2 tsp salt
• 1/2 tsp red chili powder
• Small pinch Hing
• Optional 1/2 tsp mango powder

Roast Spices:

• 3 tsp coriander seeds
• 3 tsp fennel seeds
• 2 tsp cumin seeds
• 1 tsp black peppercorn (15-20)

How to roast the spices

1. dry roast the coriander, fennel, cumin, and peppercorn seeds  until you start to brown (slow flame) and smell the fragrance coming off them (about 2 to 3 minutes on low)
2. put roasted spices into a mortar and pestle and grind

Curry Steps:

1. put potatoes into a bowl, and add 1.5 spoonfuls of roasted spices and mix (the rest of the roasted spices can be used in other recipes)
2. add other spices (red chili powder, salt, turmeric) and continue mixing
3. dry roast mustard seeds in hot pan
4. add minced garlic, ginger, and green chili and water sauté for a few minutes
5. add potato mixture, hing and mango powder - water sauté for a few minutes
6. add cilantro

Enjoy