Hing Jeere ke Aloo - Potato fry with Asefetida and cumin seeds

Potatoes are almost used in every dish and adds a new dimension to it. Today we are making potatoes with asafoetida and cumin seeds which will be liked by all.

हिन्दी में पढिये : Hing Jeere ke Aloo - Potato fry with Asefetida and cumin seeds

Ingredients for Potato fry with Asefetida and cumin seeds

  • Potatoes - 500 grams (boiled)
  • Tomatoes - 2 (150 grams)
  • Green chilly - 2
  • Ginger - 1 inch long chunk
  • Oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Asafoetida - 2 to 3 pinch
  • Cumin seed - 1/2 tsp
  • Turmeric powder - less than 1/2 tsp
  • Coriander powder - 1.5 tsp
  • Red chilly powder - 1/2 tsp
  • Garam masala - 1/4 tsp
  • Salt - 1.25 tsp or to taste

How to make Hing Jeere ke Aloo

Take tomatoes, green chilly and ginger in a mixer jar and prepare a fine paste.

Place a pan over flame and heat some oil into it. When the oil is hot add cumin seeds, asafoetida, turmeric powder, tomato-green chilly-ginger paste, coriander powder, red chilly powder and mix well. Saute the masala until oil starts separating from it.

Meanwhile peel the potatoes and dice each potato into 7 to 8 chunks. Masala is now ready, add 3 to 4 tbsp water to it, followed by salt, garam masala and some green coriander. Now add diced potatoes to the masala and saute for 3 to 4 minutes. Let them simmer.

Tempting heeng jeera aloo sabzi is ready, transfer it to a bowl and garnish with some green coriander. Serve this tangy spicy sabzi with chapatti, parantha, poori, naan and relish eating.


  • To make perfect sabzi, keep the boiled potatoes aside for 2 to 3 hours and let them cool down. If we immediately use the boiled potatoes for making sabzi then they get mashed while being cooked.
  • Let the potatoes simmer until one whistle. After this, reduce the flame and cook for 2 to 3 more minutes. Then turn off the flame and let the steam escape on its own.
  • For 4 to 5 family members.

Hing Jeere ke Aloo - Potato fry with Asefetida and cumin seeds



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