Tag Archives: how to make heeng jeera aloo sabzi

Hing Jeere ke Aloo – Potato fry with Asefetida and cumin seeds

Hing Jeere ke Aloo – Potato fry with Asefetida and cumin seeds

Quick Hing Jeera ke aloo Sabzi is one flavorful sabzi which is a favorite among most of the people. Potato when stir fried and sprinkled with indian spices like asafoetida and cumin imparts a distinct flavor to the food.

Here is a quick and easy recipe with pictures to make mouth drooling Hing Jeera ke aloo Sabzi to be served to friends and family .I am sure everyone will relish eating it.  Garnish this lip-smacking and tantalizing stir fried potatoes in asafoetida and cumin seeds with some green coriander sprigs and serve it steaming hot with chapatti, parantha, poori or naan.

Directions

Getting ready:

Rinse tomatoes and green chillies thoroughly with water. Drain out excess water from it. Grind tomatoes, green chilly and ginger baton into smooth paste in mixer grinder.hing jeera aloo

Wash the potatoes thoroughly with water and drain out the excess water from it. Boil the potatoes in pressure cooker till it releases a whistle and further cook it for 2-3 minutes. Turn off the flame and let the pressure release itself. Take the potatoes out and allow them to cool down completely for about 2-3 hours then peel off their skin. Cut each potato into 8 small pieces. Keep them aside on a bowl.hing jeera aloo

Making:

Pour the mustard oil into a pan. Turn on the flame. Heat the oil sufficiently and splutter cumin seeds into it. After that, add asafoetida, turmeric powder and tomato-green chilly-ginger paste to it followed by coriander powder and red chilly powder. Mix everything really well. Saute the masala at regular intervals until the oil starts separating from the edges of the masala.hing jeera aloo

Now add 3-4 tbsp of water into the masala along with salt, garam masala and chopped green coriander. Mix everything really well. Masala is now ready. Add the potatoes pieces into it. Mix it really well until the potato cubes get coated well with the masala. Stir fry the potato for 3-4 minutes. hing jeera aloo

Stir fried potatoes in asafoetida and cumin seed is now ready. Transfer it to a serving bowl.hing jeera aloo

Serving:

Garnish this lip-smacking and tantalizing stir fried potatoes in asafoetida and cumin seeds with some green coriander sprigs and serve it steaming hot with chapatti, parantha, poori or naan. Enjoy! This much quantity of sabzi is sufficient for 4 to 5 members. 

Hing Jeere ke Aloo - Potato fry with Asefetida and cumin seeds
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 500 grams
  • Tomatoes – 2 (150 grams)
  • Green chillies – 2
  • Ginger baton – 1 inch
  • Mustard oil – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Asafoetida – 2-3 pinch
  • Cumin seeds – ½ tsp
  • Turmeric powder – less than ½ tsp
  • Coriander powder – 1.5 tsp
  • Red chilly powder – ½ tsp
  • Garam masala – ¼ tsp
  • Salt – more than 1 tsp or to taste
Instructions
  1. Rinse tomatoes and green chillies thoroughly with water. Drain out excess water from it. Grind tomatoes, green chilly and ginger baton into smooth paste in mixer grinder.
  2. Wash the potatoes thoroughly with water and drain out the excess water from it. Boil the potatoes in pressure cooker till it releases a whistle and further cook it for 2-3 minutes. Turn off the flame and let the pressure release itself. Take the potatoes out and allow them to cool down completely for about 2-3 hours then peel off their skin. Cut each potato into 8 small pieces. Keep them aside on a bowl.
  3. Pour the mustard oil into a pan. Turn on the flame. Heat the oil sufficiently and splutter cumin seeds into it. After that, add asafoetida, turmeric powder and tomato-green chilly-ginger paste to it followed by coriander powder and red chilly powder. Mix everything really well. Saute the masala at regular intervals until the oil starts separating from the edges of the masala.
  4. Now add 3-4 tbsp of water into the masala along with salt, garam masala and chopped green coriander. Mix everything really well. Masala is now ready. Add the potatoes pieces into it. Mix it really well until the potato cubes get coated well with the masala. Stir fry the potato for 3-4 minutes.
  5. Stir fried potatoes in asafoetida and cumin seed is now ready. Transfer it to a serving bowl.
  6. Garnish this lip-smacking and tantalizing stir fried potatoes in asafoetida and cumin seeds with some green coriander sprigs and serve it steaming hot with chapatti, parantha, poori or naan. Enjoy!