Jeera Aloo
Jeera Aloo is a very tasty and flavourful North Indian sidedish made using potatoes, cumin seeds, basic spices and herbs. This is a classic potato curry with simple basic tempering where the star ingredient being cumin seeds popularly known as jeera.
Servings2
Ingredients
- 4 medium sized potatoes
- 2 tablespoon oil
- 2 teaspoon cumin seeds jeera
- 2 nos green chillies finely chopped
- 1 teaspoon ginger finely chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon chat masala powder
- 1 teaspoon kasoori methi
- 1 tablespoon coriander leaves
Instructions
- Rinse potatoes well to get of dirt and mud - Rub and wash it atleast 2-3 times. Then add 4 medium sized potatoes to a pressure cooker. Add water till half immersing level atleast.
- Pressure cook for 2 whistles. You can choose to boil or steam potatoes too. Make sure it is soft but not mushy.
- Remove the potatoes from the cooker and add it to a bowl containing cold water.
- Once it becomes warm peel off the skin from the potatoes.
- Cut into small cubes. Set aside.
- Heat 2 tablespoon cooking oil - add 2 teaspoon cumin seeds let it splutter. Take care not to burn it so oil heat should be just right.
- Add 1 teaspoon ginger finely chopped and 2 small green chillies finely chopped. Saute for few seconds.
- Now add boiled cubed potatoes along with salt, 1/4 teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder, 1/2 teaspoon coriander powder and 1/2 teaspoon chat masala powder.
- Mix it well. Cook for 2 mins in low flame - take care not to burn the masalas.
- Add 1 teaspoon kasoori methi - crush and add it. Add 1 tablespoon coriander leaves.
- Give a quick mix and switch off.
- Jeera Aloo is ready!
Video
Notes
- Do not make the potatoes mushy, it should be soft but not mashable.
- Adjust spices according to your taste. This recipe is medium spicy.
- You can replace chat masala powder with amchur powder.
- You can even add the spice powders first give a quick stor then immediately add boiled potatoes and cook it together. But make sure not to burn the spice powders as it might spoil the taste. So I usually add the potatoes first then add the spice powders.
- For a more tangy taste you can even add 1 teaspoon lemon juice at the end.
- For the masalas to blend well cook atleast for 2-3 mins before switch off.
- You can serve it with poori or chapathi or phulka or with meals.
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