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indian-heeng-jeera-aloo-recipe

Indian Heeng Jeera Aloo Recipe

A simple and flavorful Indian potato dish seasoned with asafoetida (heeng) and cumin seeds (jeera).
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 500 g Potatoes peeled and diced
  • 1 teaspoon Cumin seeds
  • ¼ teaspoon Asafoetida (heeng)
  • 2 tablespoon Oil
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • to taste Salt
  • 2 tablespoon Coriander leaves chopped

Instructions 

  1. Heat oil in a pan over medium heat.
  2. Add cumin seeds and let them splutter.
  3. Add asafoetida and sauté for a few seconds.
  4. Add diced potatoes, turmeric powder, red chili powder, and salt. Mix well.
  5. Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are tender.
  6. Garnish with chopped coriander leaves and serve hot.

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 400mg | Fiber: 4g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 2mg

Keywords

Heeng, Jeera, Potato
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