Jeera Aaloo Recipe
At times we think of a simple dish, fast to prepare, delicious to eat, goes with everything else and makes you feel full and yet very light. Not many dishes can fall in this category. However, there is one – Jeera (or Zeera) Aaloo or cumin tempered boiled potatoes (cut or mashed). The dish has a nice appeal to it and can be had any day even during Navratri or other specific fasting days. I am fairly sure that most of you would have had it at some point of time.
You can have Jeera Aaloo with roti, Jeera rice or may be as a snack in between the meals. It easily compliments other curries and Indian dishes in your meal. It is easy to pack this non-messy dish for your picnics and travel to be had with pooris or parathas. Potato has a special significance in Indian cooking as it is pretty much combined with most vegetables available in the market. There is really no dearth of recipes that can be made with potatoes, it is pretty much a staple diet in many homes. The tempered cumin seeds in Jeera Aaloo gives a nice crunchy and nutty flavor to the dish and enhances its appeal.
Use this simple and quick recipe to create a delicious meal for yourself today.
Ingredients needed for Jeera Aaloo
Oil – 2 tbsp
Jeera (Cumin seeds) – 1 tsp
Heeng – 1/2 tsp
Green chili – 2 (slit into halves)
Potatoes – 3-4 (boiled, peeled and cut into cubes)
Salt to taste
Turmeric powder – 1/2 tsp
Garam Masala powder – 1/2 tsp
Fresh coriander to garnish
How to make Jeera Aaloo
Heat oil in a pan.
Add cumin seeds and heeng.
When the seeds starts splattering, add green chilies and potato cubes.
Fry for a minute.
Add salt, turmeric powder and Garam Masala powder.
Mix and cook on high heat for a minute.
Garnish with fresh coriander.
Serve hot with parathas.