Aloo Zeera

Ingredients:

• 4-5 medium potatoes (peeled and diced)
• 1 tbsp cumin seeds (jeera)
• 1 tbsp ghee or oil
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• Salt to taste
• Fresh coriander leaves (chopped, for garnish)
• 1/2 tsp garam masala (optional, for extra flavor)
• 1-2 green chilies (slit, optional)
• 1/2 tsp lemon juice (optional)

---

Instructions:

1. Prepare the Potatoes:

   • Peel the potatoes and cut them into small cubes. You can also parboil them for 5-7 minutes if you prefer a quicker cooking time.

2. Cook the Potatoes:

   • Heat ghee or oil in a pan over medium heat.
   • Add the cumin seeds and let them splutter for a few seconds, releasing their flavor.

3. Add the Spices:

   • Add the diced potatoes to the pan and sauté for 2-3 minutes to coat them with the cumin seeds.
   • Sprinkle in the turmeric powder, red chili powder, and cumin powder. Mix everything well to ensure the potatoes are coated evenly with the spices.

4. Cook the Potatoes:

   • Reduce the heat to low-medium and cover the pan. Cook the potatoes for 8-10 minutes, stirring occasionally, until they are tender and golden brown. If the potatoes are sticking to the pan, you can add a tablespoon of water to prevent burning.

5. Finishing Touches:

   • Once the potatoes are cooked, add salt to taste. Optionally, sprinkle in garam masala for an extra depth of flavor.
   • Add slit green chilies if you prefer some heat. Stir well.
   • Squeeze some fresh lemon juice for a tangy kick (optional).
   • Garnish with fresh coriander leaves before serving.

---

Serve:

Serve Aloo Zeera as a side dish with roti, paratha, or rice. It also pairs well with dal (lentils).

---

Nutritional Values (per serving, assuming 4 servings):

• Calories: ~150-180 kcal
• Protein: ~2g (from potatoes)
• Carbohydrates: ~35g (from potatoes)
• Fat: ~5-7g (from oil or ghee)
• Fiber: ~3g
• Sodium: ~300-400mg (depending on salt added)