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Saturday, 25 April 2015

Jeera Aloo (Potatoes Tempered with Cumin seeds - North Indian Style)


          Potatoes, no doubt are an universal favourite. There are numerous recipes prepared with this awesome veggie. So here, this delicious side dish needs no mention. It is very commonly made in most of North Indian homes and is very much served in all dhabas.

          This simple and hearty potato curry flavoured with cumin seeds and roasted cumin powder are much relished with phulkas, pooris or parathas with a smearing of ghee or butter. They can also be packed, rolled up in parathas for a quick lunch or lunch-box meal. Please find below a step by step guide with pictures to preparing it.






  • 2 large potatoes, cut into small cubes & boiled
  • 2-3 tbsp. oil
  • 1 heaped tsp. cumin seeds
  • 2-3 green chilies, chopped
  • 1/4 tsp. asafoetida
  • 1 tsp. garlic, finely chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted cumin powder
  • 1-2 tbsp. coriander leaves, chopped





          Heat oil in a non-stick pan and temper with the cumin seeds. After it stops crackling, add the green chilies, garlic and asafoetida. Saute for a few seconds.

          Add the boiled potatoes and continue to stir fry till it is slightly browned. Now add salt and turmeric powder. Continue to saute on a medium flame for 2 more minutes till everything gets incorporated.

         Switch off the flame and serve, garnished with coriander leaves and a sprinkle of roasted cumin powder.




                                   Temper the oil with cumin seeds.



                                   Add the green chilies, garlic and asafoetida.



                                   Add the boiled potatoes, salt and turmeric and saute.



                                  Serve, garnished with coriander leaves and a sprinkle of
                                  roasted cumin powder.








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