Recipe - Dhaba Style Aloo Jeera Fry

Step into the world of Indian roadside eateries with our Dhaba Style Aloo Jeera Fry recipe. With its earthy potato flavors and aromatic cumin seeds, this dish is a delicious journey through India's bustling streets. Whether you need a quick snack or a tasty side dish, this recipe will satisfy your cravings and transport you to the heart of Indian cuisine.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

4 medium-sized potatoes, peeled and cubed
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
Salt to taste
Fresh cilantro leaves, chopped for garnish (optional)

Method

- Wash the potatoes thoroughly under running water.

- Peel the potatoes and cut them into small cubes. Ensure uniform sizes for even cooking.

- Heat vegetable oil in a large skillet or frying pan over medium heat.

- Once the oil is hot, add cumin seeds and let them splutter. Cumin seeds will release their aroma and flavor, enhancing the dish's taste.

- Carefully add the cubed potatoes to the skillet. Spread them evenly in a single layer.

- Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the potatoes. Stir gently to coat the potatoes evenly with the spices.

- Cover the skillet with a lid and let the potatoes cook for about 15-20 minutes, stirring occasionally. Ensure the potatoes are cooked through and tender.

- If the potatoes start sticking to the bottom of the skillet, add a splash of water to prevent burning.

- Once the potatoes are cooked, remove the lid and increase the heat to medium-high.

- Sauté the potatoes for another 2-3 minutes, allowing them to develop a crisp outer layer.

- Keep stirring occasionally to ensure even cooking and browning.

- Once the potatoes are golden brown and crispy, turn off the heat.

- Transfer the Aloo Jeera Fry to a serving dish.

- Garnish with freshly chopped cilantro leaves for a burst of freshness and color (optional).

- Serve hot as a standalone snack or as a side dish with rice, roti, or naan.

Tips:

- For extra flavor, you can add a pinch of amchur (dry mango powder) or chaat masala before serving.
- Adjust the spice levels according to your preference. If you prefer a milder taste, reduce the amount of red chili powder.
- Ensure the potatoes are cooked through before serving. Test by piercing a potato cube with a fork; it should be soft and tender.