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

 

           Potatoes, no doubt are an universal favorite. There are numerous recipes prepared with this awesome veggie. So this yummy Jeera Aloo recipe needs no mention. It is very commonly made in most North Indian homes and is very much served in all dhabas.

          This simple and hearty potato curry flavored with cumin seeds and few other dry spices can very much be relished with phulkas, pooris, parathas and with a smearing of ghee or butter. 

          You may also serve it as a side dish with steamed rice. They can also be packed, rolled up in parathas for a quick lunch or lunch-box meal. So check out the step by step pictorial recipe to prepare this very popular recipe.

• 2 large potatoes, boiled & cut into small cubes
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 2 green chilies, chopped
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. red chili powder
• 1 tsp. chaat masala / 1 tbsp. lime juice
• 2 tbsp. coriander leaves, chopped

            Heat oil in a pan and temper with cumin seeds. After it stops crackling, add the green chilies, ginger and asafoetida. Sauté for a few seconds.

          Add roasted cumin powder, roasted coriander powder, turmeric powder and red chili powder. Sprinkle some water and sauté for a few seconds.

         Now add the boiled potatoes and salt. Sauté for 2-3 minutes or till it is well coated with all the spices.

         Add the chaat masala and give it a toss. Stir fry further for a minute more. Switch off the flame and garnish with coriander leaves.

         Serve as a side dish with steamed rice, chapatti, paratha or poori for a nice comfort meal.

                 Potatoes boiled & cubed.

             Heat oil in a pan and temper with cumin seeds. 

      After it stops crackling, add green chilies, ginger and asafoetida. 

      Sauté for a few seconds.

        Add roasted cumin powder, roasted coriander powder, turmeric powder 

        & red chili powder. Sprinkle some water & sauté for a few seconds.

                Now add the boiled potatoes and salt.

        Sauté for 2-3 minutes or till it is well coated with all the spices.

      Add the chaat masala & give it a toss. Sauté for a minute more. 

             Switch off the flame & garnish with coriander leaves.

               Serve with steamed rice, chapatti, paratha or poori.

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

          Potatoes, no doubt are an universal favorite. There are numerous recipes prepared with this awesome veggie. So this yummy 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 flavored with cumin seeds and roasted cumin powder can very much be 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. So check out the step by step pictorial recipe to prepare 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 pan and temper with cumin seeds. After it stops crackling, add the green chilies, garlic and asafoetida. Sauté 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 sauté on a medium flame for 2 more minutes till everything gets incorporated.

         Switch off the flame and garnish with coriander leaves and a sprinkle of roasted cumin powder. Serve as a side dish with either rice or chapatti. 

                                  Temper oil with cumin seeds.

                                  Add green chilies, garlic & asafoetida.

                                 Add boiled potatoes, salt & turmeric & sauté.

                        Garnish with coriander leaves & a sprinkle of roasted cumin powder.

                                  Serve as a side dish with either rice or chapatti.