Crispy potatoes dry-roasted with DC Jeera, green chillies, and fresh coriander. A quick, no-fuss sabzi that pairs beautifully with roti or poori.
Heat oil in a wide pan over medium-high heat.
Add jeera and let it crackle and turn golden (15 seconds). Add ginger and green chillies.
Add boiled, cubed potatoes. Spread in a single layer and do not stir for 2 mins to form a golden crust.
Sprinkle turmeric, red chilli powder, and amchur over the potatoes. Toss gently.
Toss and cook for another 4-5 mins until potatoes are crispy and golden on the edges.
Add salt and lemon juice. Garnish generously with fresh coriander. Serve hot.
More dishes that showcase the bold flavours of DC Jeera (Cumin Seeds).
Fluffy basmati rice tempered with DC Jeera crackled in ghee, finished with fragrant whole spices. The simplest, most satisfying accompaniment to any dal or curry.
