|Prep Time: 5 mins||Cook Time: 25 mins||Total Time: 30 mins|
|Course: Vegetarian||Cuisine: Pakistani||Serving: 5|
Just follow these simple steps to make delicious Zeera aloo sabzi at home.
In a saucepan, pour some oil and heat to a medium-high temperature.
Add cumin seeds and whole round red chilies (crushed by hand) to the Oil. At the point when the flavors start to brown and the fragrance is delivered, add the potatoes, and mix delicately to cover them through.
Add ½ cup of water and crushed red pepper chilis, and salt. Mix tenderly and stew for a couple of minutes. Then add another ½ cup of water if it looks as if it’s drying out.
Cover, lessen the warmth to low, and cook for 5-10 minutes or until the potatoes are soft and cooked through.
Adding Zeera when Oil is hot is very Important.
Do not heat the oil too much. Attempt this tip you will realize this is the best formula ever. Continuously add salt while bubbling potatoes in the weight cooker.
You can likewise add a squeeze of asafoetida or to hot oil, while hardening for additional flavor and make the best zeera aloo.
Additionally, some beat and toasted coriander seeds add a decent flavor to the dish.