Potato is one of the most popular vegetables that are loved by all, all over the world. This humble vegetable tastes delicious in all forms. Fry them, mash them, boil them, add them in curry – it’s all simply delicious. It would be hard to find someone who doesn’t love this vegetable. Though it is high is carbohydrate, it’s hard to resist this vegetable by many just like me. No matter how hard I try to stay away from it, I just can’t succeed!
The past couple of days I have been on ‘posting spree’ if you noticed! I had been collecting recipes from 3 to 4 months and putting them in draft all the while. A couple of them were sitting in the dusty draft folder without getting any attention from me. I actually thought I should chuck them all. I didn’t like them, many of them. Something was very wrong, I thought. I thought it was one of those days when no matter what you did, your photos just wouldn’t work, no matter what! And I thought I clicked most of those photos on those ‘special days’.
Thanks to a lot of my friends on social media who pushed me and encouraged me to go ahead and post it. So hence the ‘posting spree’.
Will you believe if I said my Beetballs Pasta recipe and the rest of the recipes from there on were all put in that draft folder which was supposed to be chucked!! No kidding.
I tried to fix some of the photos and started posting them one after the other. One another dish I made a couple of months back and clicked twice during the same day with a gap of 4 hours break to clear my head and get an idea to shoot better, also wait for that perfect light from my window is this Jeera hing aloo.
Jeera hing aloo is a simple dish with big flavors. Boiled potatoes, mixed with some simple spices – jeera, green chilies, hing, and amchur powder tastes simply delicious. Serve it as appetizer or as side dish. Made with no onion, no garlic, this dish tastes out of the world and makes a delicious finger food during any party.
500 grams baby potatoes
1 tablespoon cumin seeds
1½ teaspoon hing asafetida
Salt to taste
½ teaspoon turmeric powder
2-3 teaspoon green chilies, finely chopped
½ teaspoon dry mango powder (amchur)
1 tablespoon oil
Coriander leaves for garnish
- Wash and peel the skin of potatoes. Cook them in open pot with enough water. Make sure the potatoes are not over cooked. They have to be cooked and be firm.
- In a pan heat oil. Add cumin seeds and hing. Then add chopped green chilies, salt and turmeric powder and mix well.
- Now add potatoes and give it a good stir.
- Mix gently so the potatoes are coated well.
- Sauté for 5 minutes on low flame.
- Add amchur powder, give it a good mix. Remove from flame.
- Garnish with fresh coriander leaves.
- Serve hot as an appetizer or as a side dish.