Jeera Methi Aloo Using Refined Sunflower Oil
Amidst all vegetable cuisines, potatoes hold the topmost position in the heart of many. Considered to be the hero behind every recipe, this ingredient is nothing, but a classic. Keeping in mind the plethora of recipes that this brings with it, jeera methi aloo is one that’s loved by all. Considered to be a flavorful Punjabi cuisine covering a whole lot of spices and ingredients that keep it simplified yet a delight to your taste buds.
Methi is an ingredient used widely across most North-Indian dishes. Having the ability to add a good fragrance to any dish, this recipe is not only flavor-packed but also takes our taste buds on a roller coaster ride. The best part of this Bengali veg recipe is that it requires minimal spices yet does not fall behind in being the best veg dish possible.
Here’s all you need to know.
Ingredients:
- 4 diced boiled potatoes
- Refined Sunflower Oil in minute proportion
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tbsp salt
- 1 tsp garam masala
- 1 tsp black and red pepper
- Handful kasoori methi
- 1 handful peanuts
- 1 tsp chaat masala
- Sliced green chili and garlic
Procedure:
- Heat up Doctors’ Choice Refined Sunflower Oil. Once it starts heating and changing color, lower the flame and saute the seeds, green chili, and garlic
- If the seeds start to burn, make sure to lower the flame and start once cooled
- Quickly add the garam masala, black and red pepper, chaat masala, and all other spices mentioned. Cook it for a while till the aroma starts to get better
- Add the boiled potatoes and cook on medium flame for 5 mins
- Enjoy delicious Jeera Methi Aloo with roti or naan
