Aloo Jeera recipe/How to make Aloo Jeera recipe/ Jeera Aloo recipe

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Aloo Jeera is a typical Indian dish which is often served as a side dish with Roti. There are many many variations across the nation in every kitchen. This one is mine. I have added whole cumin seeds as well as freshly roasted and ground cumin powder which absolutely takes the dish to another level for acceptance.

Traditionally this recipe calls in for minimal ingredients. Many do not use onions and make it on a fasting day. My family always craves for food which is spicy tangy and tasty. I thought this twist shall definitely bring in the difference and for sure, it did. I shall soon try and write the traditional method which uses very very minimal ingredients. Aloo jeera is one of the quickest and yummy side dish you can make in a limited time frame. Its good to go as a lunchbox meal with chapatis.

I have pre-boiled the potatoes and cubed them. I highly recommend you to do so too 🙂

Ingredients:

Potato – 3 medium (boiled,peeled and cubed)

Onion – 1 medium (finely chopped)

Ginger garlic paste – 1/2 tsp

Asafoetida – a pinch

Cumin seeds/Jeera – 1 tsp

Roasted cumin seed powder(bhuna Jeera) – 1/2 tsp

Red chilli powder – 1/2 tsp

Coriander leaves – 2 tbsp (finely chopped)

Salt to taste

Oil – 2 tbsp

Method:

  1. In a pan, add oil and allow it to heat
  2. Add jeera/cumin seeds and allow them to crackle
  3. Add asafoetida, turmeric powder and chopped onion
  4. Saute on high heat for a while till onions turn translucent
  5. Add ginger garlic paste and continue sauteing
  6. Add red chilli powder and mix.
  7. Add cubed potatoes and mix well
  8. Add salt to taste, roasted jeera powder, lemon juice and coriander leaves and mix everything till its incorporated. Fry for another minute or two and Aloo jeera is done and is ready to serve with roti/chapati

Tips:

  • You can also add finely chopped green chillies to enhance the spice level.
  • Adding roasted jeera powder is a personal choice and can be excluded.
  • Roasting jeera powder – Dry roast 1 tbsp of jeera/cumin seeds on medium heat. Once done transfer it into a dry mixer jar and grind it. You can preserve this in an air tight container and use it. It can also be used in Indian Chaat recipes 🙂

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