Heeng Jeere ke Aloo
Equipment
- Heavy-based Pan
Ingredients
- 500 g Potatoes (10 small) new (baby)
- 6 tablespoons Ghee
- Asafoetida generous pinch of
- 2 teaspoons Cumin seeds
- 2 teaspoons Ginger chopped
- 2 Green chillies de-seeded and chopped
- 1 tablespoon Pomegranate seeds ground dried
- 1 teaspoon Chilli powder
- 1 teaspoon Turmeric ground
- Salt
Instructions
- Cook the potatoes in a large, heavy-based pan of salted boiling water for about 12 minutes, or until cooked but not mushy. Drain and set aside.
- Heat the ghee in a large, heavy-based pan over medium heat, add the asafoetida, and stir-fry for about 30 seconds, or until it puffs up. Add the cumin seeds and stir-fry for 1 minute, or until they start to splutter. Add the ginger and chillies and stir-fry for about 30 seconds, then add the potatoes and stir-fry for 1 minute.
- Add the ground pomegranate seeds, chilli powder, and turmeric and stir-fry for a further 1-2 minutes, or until the masala turns dark brown and evenly coats the potatoes. Remove from the heat and adjust the seasoning, if necessary.
Video
Nutrition
Serving: 4gCalories: 310kcalCarbohydrates: 25gProtein: 3gFat: 23gSaturated Fat: 14gCholesterol: 58mgSodium: 93mgPotassium: 580mgFiber: 4gSugar: 2gVitamin A: 163IUVitamin C: 28mgCalcium: 27mgIron: 2mg
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