🥔 Tempered Jeera Aloo (Cumin-Spiced Potatoes)

A simple yet bold North Indian stir-fry where golden potatoes meet the earthy crackle of whole cumin seeds and fresh green chillies.

🧂 Ingredients:
3–4 medium boiled potatoes, peeled & cubed

1.5 tbsp ghee or oil

1 tsp whole cumin seeds (jeera)

1/4 tsp hing (asafoetida)

2–3 green chillies, slit or chopped

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp amchur (dry mango powder) or squeeze of lemon

Salt, to taste

Fresh coriander leaves, chopped (for garnish)

👨🍳 Instructions:
1. Temper the Spices:
Heat ghee or oil in a pan.

Add cumin seeds and let them crackle.

Add hing and green chillies; sauté briefly.

2. Add the Potatoes:
Add the cubed potatoes to the pan.

Sprinkle turmeric, red chilli powder, and salt.

Toss well to coat the potatoes evenly in the spices.

3. Finish & Serve:
Cook for 5–7 minutes, stirring occasionally, until crispy golden edges form.

Sprinkle amchur or lemon juice for tang.

Garnish with chopped coriander.

🍽️ Pairs Well With:
Dal-Chawal, Pooris, or a stuffed paratha meal

Great as a lunchbox or snack-time side!

💡 Welza Tip:
For maximum aroma, use Welza Whole Jeera and Welza Amchur—they bring boldness and balance in every bite.