Aloo jeera or jeera aloo- what’s in a name, but everything lies in the taste and how? This is one dish which changes color with season. You may decide that you do not want to trust this dish, once you’ve heard about the color change; this is nothing to worry about.
Aloo jeera can be made with minimal spices and without turmeric in summer and so the dish is light in color; with just a tinge of jeera in it. When the temperature falls, the same jeera aloo will have the soothing yellow color of turmeric (as shown in the picture). During winters, jeera aloo will have another shade, a much darker one with garam masala adding to its color. This dish can compliment any meal. Remember in this dish you have to play around with the jeera, so whatever ingredients you add, take care not to add anything that overpowers its taste.
Here is an aloo jeera recipe which you can try. There is also a mention of the spices which have been used. You can adjust them according to your taste and of course the season:
- In a frying pan heat oil to medium-high. You will need the right temperature so that cumin seeds crackle immediately after being put in the pan.
- Add cumin seeds and asafetida (it depends on your taste). After that add ginger and green chilies and sauté for a while.
- Bring the heat to medium. Add crushed coriander, turmeric, chili powder, mango powder, and salt. Stir for some time.
- Add boiled and cubed potatoes to this mixture and mix well. Saute for 4-5 minutes so that the potatoes are evenly coated with spices.
- Remove and garnish with fresh coriander leaves. Serve hot.