Jeera Aloo Dhaba

 :

4-5 medium-sized potatoes, boiled and peeled
30 ml refined oil or ghee
6 grams cumin seeds (jeera)
12 green chilies, finely chopped (adjust to taste)
15 grams ginger garlic paste
1 large onion, finely chopped
10 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams coriander powder
15 grams Salt
6 grams dried mango powder (amchur)
Fresh coriander leaves for garnish

 Instructions:

1. **Boil and Peel Potatoes:**
   Boil the potatoes until they are fork-tender. Allow them to cool, peel, and cut them into medium-sized cubes.

2. **Cooking Jeera Aloo:**
   Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
   Add finely chopped green chilies and sauté for a few seconds.

3. **Add Onions and Spices:**
   Add finely chopped onions and sauté until they become golden brown.
   Stir in ginger garlic paste and sauté until the raw smell disappears.
   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

4. **Add Boiled Potatoes:**
   Add the boiled and cubed potatoes to the pan. Toss gently to coat the potatoes with the spices.

5. **Finish with Amchur:**
   Sprinkle dried mango powder (amchur) over the potatoes. Mix well.
   Allow the potatoes to cook for a few more minutes, letting the flavors meld.

6. **Garnish and Serve:**
   Garnish with fresh coriander leaves.
   Jeera Aloo Dhaba is ready to be served. It pairs well with roti, paratha, or rice.

This Dhaba-style Jeera Aloo is known for its simple yet flavorful preparation, making it a popular side dish in Indian cuisine. Enjoy its delicious taste!