Jeera aloo is a delicious but quick and simple potato recipe. Cumin is called jeera and potato is called aloo. So jeera aloo is a dish in which potatoes are cooked with cumin. Making a simple typical vegetarian and delicious dish jeera aloo is an easy recipe that you can easily make at home even if you are a beginner. It is a side dish that can be served with roti or chapatti with dal or curd. The main ingredients of delicious dish jeera aloo are cumin seeds, potatoes and Indian traditional spices. By following this detailed recipe, you can easily make delicious aloo jeera at home.
|Potatoes||4 Medium||Cumin Seed||1 Teaspoon|
|Red Chilli Powder||1/2 Teaspoon or As Per Taste||Turmeric Powder||1/4 Teaspoon|
|Coriander Powder||1/2 Teaspoon||Chaat Masala||1/2 Teaspoon|
|Green Chilli, Finely Chopped||1||Cumin Powder||1/2 Teaspoon|
|Ghee or Oiil||2 Tablespoon||Salt||1/2 Teaspoon or As Per Taste|
|Garam Masala||1/4 Teaspoon||Coriander Leaves, Chopped||2 Tablespoon|
Add the potatoes, 3 - 4 cups of water and salt in the pressure cooker and boil the potatoes for 3 - 4 whistles. Allow the pressure cooker to automatically release the pressure.
Peel the boiled potatoes and cut them into small pieces and keep them aside.
Heat ghee or oil in a non-stick pan or in a wok on medium heat. When the ghee becomes hot, add cumin seeds to it. When the cumin starts crackling, add green chilies and fry it while stirring continuously for about 30 - 40 seconds.
Add all the dried spices like red chilli powder, coriander powder, turmeric powder, chaat masala, cumin powder, garam masala and salt (if you do not add salt while boiling the potatoes or taste them first and add salt if necessary) and mix well.
Add boiled potatoes to it and mix well until all the potatoes are well coated with the masala. Cook them for about 3 - 4 minutes, stirring occasionally.
Add coriander leaves and mix well. Turn off the gas. Delicious jeera aloo is ready to serve. Transfer jeera aloo to a serving bowl. Enjoy delicious jeera aloo with roti or chapati along with dal or curd.
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