Pahari Potatoes are grown in the cool, mineral-rich soils of hilly regions, giving them a unique earthy flavor and firmer texture. Perfect for boiling, roasting, or frying, these potatoes hold their shape well and add rich taste to every dish. A favorite among chefs for their natural taste and low water content.
 
Pahari Aloo Jeera (Hill-Style Cumin Potatoes)
Prep Time: 10 mins
Cook Time: 15 mins
Serves: 2–3
Ingredients:
500g Pahari potatoes – boiled and cubed
1.5 tbsp ghee or mustard oil (authentic pahari flavor)
1 tsp cumin seeds (jeera)
1–2 green chilies – slit
1 tsp grated ginger
1/4 tsp turmeric powder
1/2 tsp red chili powder
Salt – to taste
Fresh coriander – chopped for garnish
1 tsp lemon juice (optional)
Instructions:
Boil potatoes until tender but firm. Peel and cut into cubes.
Heat ghee or mustard oil in a pan. Let it smoke slightly if using mustard oil for authentic taste.
Add cumin seeds and let them splutter. Add green chilies and ginger, sauté for 30 seconds.
Add turmeric and red chili powder. Stir quickly to avoid burning the spices.
Add cubed potatoes and salt. Mix well so that the masala coats all pieces.
Sauté on medium heat for 5–7 minutes until slightly crispy.
Sprinkle lemon juice (optional) and garnish with chopped coriander.
Serving Suggestion:
Serve hot with paratha, poori, or steamed rice and dal. Great as a tiffin or lunchbox item too!