Baked Aloo Jeera
Aloo Jeera was already one of the easiest Indian vegetable dish to prepare. But with this Baked Aloo Jeera recipe it is even more easier and quicker way to prepare this delicious dish. Bonus point: Crispy Aloo Jeera in every single bite!
Ingredients
- 4 Large Gold Potatoes (Diced in small ½ inch pieces)
- 2 tbsp Light Olive Oil
- 1 tsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- ¼ tsp Asafetida
- 2 tsp Coriander Powder
- 1 tsp Cumin seeds
- Cilantro (for garnishing)
Instructions
- Preheat oven to 450 degree F. Line a large baking tray with aluminum foil and keep aside.
- In a large mixing bowl, add 2 tbsp light olive oil, 1 tsp salt, 1 tsp turmeric powder, 1 tsp Red Chili Powder, ¼ tsp Asafetida, 2 tsp coriander powder, 1 tsp cumin seeds and mix everything and keep aside.
- Wash, peel and dice 4 large potatoes in small ½ inch pieces. Put them in the large mixing bowl and toss them in the spices. Make sure all the potato pieces and coated well with the spices.
- Lay them evenly on baking tray lined with aluminum foil. Make sure there is space between each potato piece and they’re not overcrowded.
- Bake at 450 degree F for 25 mins. Toss them halfway through and continue cooking.
- Remove from the oven, and garnish with some fresh chopped cilantro. Serve hot with roti or any other Indian flat bread of your choice.