### TranslatedIngredients: 500 grams Baby Potatoes,1-1/2 tablespoon Cumin seeds (Jeera),1/2 teaspoon SSP Asafoetida (Hing),Salt,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Ginger - finely chopped,1/2 teaspoon Amchur (Dry Mango Powder),Sunflower Oil - as required,Coriander (Dhania) Leaves - as required ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Jeera Hing Aloo recipe, wash and clean the potatoes. In a pressure cooker add the potatoes along with some water and salt. Close the pressure cooker and pressure cook for 2 whistles. Turn off the flame and allow the pressure to release naturally. Once the pressure has released naturally, open the pressure cooker and drain off all the excess water. Peel the baby potatoes and set aside. In a wide pan heat oil. Add cumin seeds and hing. After it crackles, add the ginger and mix well.Add red chilli powder, turmeric powder, coriander powder, salt and give it a quick mix and then add potatoes immediately.Mix gently so all the spices are coated all over the potatoes. Sauté for 5 minutes on low flame until the potatoes get a lightly roasted texture and a good outer crust.Add amchur powder, give the Jeera Hing Aloo a good mix.Turn off the heat and garnish the Jeera Hing Aloo Sabzi with coriander leaves and serve hot.Serve Jeera Hing Aloo Sabzi as an appetizer or as side dish with Phulka or Whole Wheat Lachha Paratha and Gujarati Kadhi for an everyday meal.
