Side dishe for 4

Jeera Aloo Potatoes

Name: Jeera Aloo Potatoes
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 yukon gold potatoes; 1 tsp oil; 1 1/2 tsp cumin seeds; 1 hot green chili; 1 tsp minced ginger; 1/2 tsp turmeric; 1 tsp ground coriander; 3/4 tsp garam masala; 3/8 tsp cayenne or use paprika for less heat; 1/8 tsp black pepper; 1/2 tsp salt; generous pinch of hing (optional); 1/2 tsp dried fenugreek leaves; 2 tsp lemon juice; 1/4 cup chopped cilantro

Tender potatoes are browned with cumin, warm spices, chili, ginger, lemon juice, and cilantro.

Typical price

$1.45for 4 servings

$0.36 per serving$1.45 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

30 minstart to table
Easydifficulty
4servings as written
$typical cost tier

Indian Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Potatoes$0.99/lb typical	0.9 lb	$0.87Typical price
Canned chiles and chipotles in adobo$0.35/oz typical	1 oz	$0.35Typical price
Fresh ginger$0.40/oz typical	a little	$0.03Typical price
Juice, soda and mixers$0.04/oz typical	0.25 oz	$0.01Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$1.45

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

Ingredients

2 yukon gold potatoes
1 tsp oil
1 1/2 tsp cumin seeds
1 hot green chili
1 tsp minced ginger
1/2 tsp turmeric
1 tsp ground coriander
3/4 tsp garam masala
3/8 tsp cayenne or use paprika for less heat
1/8 tsp black pepper
1/2 tsp salt
generous pinch of hing (optional)
1/2 tsp dried fenugreek leaves
2 tsp lemon juice
1/4 cup chopped cilantro

Steps

Cut the potatoes into bite-size pieces and boil them in salted water for 8 minutes, then drain.
Heat the oil in a large skillet over medium heat and toast the cumin seeds for 30 seconds.
Add the chili and ginger, then cook for 1 minute.
Add the potatoes, turmeric, coriander, garam masala, cayenne, pepper, salt, and fenugreek leaves.
Cook for 12 minutes, stirring often, until the potatoes are browned and tender.
Stir in the lemon juice and cilantro, then cook for 1 minute.