Vegetables I feel whenever possible should be cooked with minimum spice to bring out all their flavors. This jeera alu is one such example . I used tiny potatoes and left the skin on.
I cook these alus with and often without garlic , both ways taste divine. Another option is if cooking this without garlic , give a twist of nimbu or a pinch of amchoor once the dish is ready.
500 Grams Tiny Potatoes - Wash and clean well , but into two , leave skin on.
1 Teaspoon Jeera.
A pinch of Hing
1 Teaspoon Garlic Paste - Optional.
1/2 Teaspoon Haldi.
Heat oil , splutter jeera , add hing and whole chiles. Tip in haldi ,salt and the potatoes , cook covered till done , occasionally giving the alus a shake . If you are using garlic , add garlic paste with a little water when potatoes are half done and continue cooking.