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Source(google.com.pk)

The wise man should consider that health is the greatest of human blessings; let food be your medicine: Hippocrates

Indian range of common food grains consist of cereal grains, whole grams and legumes, greens, root tubers, fruits, spices, nuts and oil seeds, fish and fish products, milk and milk products and other flesh. These are significant contributors to the daily requirements of minerals like iron, magnesium, zinc, copper, sodium and potassium and essential vitamins like Vitamin A, B, C and D and also fiber essential for a healthy and strong body.

In Idia, food symbolizes ethnic culture and identity, which had motivated people to innovate extensively with food sources like grains, cereals, greens and meat. Hence Indian cuisine varies from region to region, reflecting the diverse cultures in the subcontinent making it a unique blend of various cuisines across Asia and has also influenced cuisines across the world.

Aloo Jeera is easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices.

Recipe will serve 4.

Ingredients:

5 medium size potatoes boiled peeled and cut into bite size cubes, this will make about 4 cups of cubes potatoes

2 tablespoons oil

1-1/2 teaspoon cumin seeds (jeera)

1/8 teaspoon asafetida (hing)

1 tablespoon ginger thinly sliced

2 green chilies seeded and sliced length wise

1-1/2 teaspoon crushed coriander (dhania)

1/4 teaspoon turmeric (haldi)

1/4 teaspoon red chili powder

1 teaspoon salt adjust to taste

1 teaspoon mango powder (amchoor)

2 tablespoon chopped cilantro (hara dhania) to garnish

Method

Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.

Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.

Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.

Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.

Turn off the heat and add cilantro. Mix it well and serve it hot.

Notes

Left over potatoes can be served as sack or chat drizzling with whipped yogurt and tamarind chutney.

This is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.

Recipe will serve 3 to 4.

Ingredients

3 medium boiled potatoes

3/4 cup frozen green peas

2 tablespoons oil

1 teaspoon cumin seeds (jeera)

1/8 teaspoon asafetida (hing)

1 teaspoon ginger paste

1 minced green chili

2 tablespoons coriander (dhania)

1 teaspoon fennel seed powder

1/4 teaspoon turmeric

1 teaspoon paprika (dagi mirch)

1 teaspoon salt adjust to taste

1 teaspoon mango powder amchoor

1/2 teaspoon garam masala

2 medium tomatoes sliced

About 2 tablespoons chopped cilantro (hara dhania)

Method

Peal the potatoes cut them in byte size pieces.

In a small bowl mix ginger, green chili, coriander, fennel seed, turmeric, and paprika with ¼ cup of water.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Add the cumin seeds, and asafetida, after cumin seeds crack add the spice mix cook until spices start leaving the oil this should take about one minute.

Next add green peas and half a cup of water and let it cook until they are tender.

Add potatoes and salt mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.

Add about 1-1/4 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.

Add mango powder, garam masala, chopped cilantro, and slice of tomatoes mix it gently after gravy comes to boil turn off the heat and cover the pot. Tomatoes will cook with the steam.

Aloo matter is ready to serve.

Aloo matter can be served with any bread or rice.