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Aloo Jeera

Servings 4
Description
Potatoes flavored with cumin
Ingredients
  • Potatoes – 3 to 4 (medium to big sized)
  • Cumin seeds (jeera – 1.5 tsp)
  • Mustard seeds (rai – ½ tsp (optional))
  • Onion seeds (kalonji – ½ tsp (optional))
  • Curry leaves – 8
  • Green chillies – 1-2 or to taste
  • Hing/ asafoetida powder – 1/8 tsp
  • Coriander (dhania powder – 1 tbsp)
  • Cumin (jeera powder – ½ tsp)
  • Turmeric powder (haldi – ¼ tsp)
  • Red chilli powder – 1 tsp or to taste
  • Salt – to taste
  • Vegetable oil – 2 to 3 tbsp
  • Coriander leaves – to garnish
  • Water – as needed to cook potatoes
Instructions
  1. Wash and scrub potatoes. Peel and cut into medium sized chunks/cubes. You can keep them immersed in water to prevent color change. Not required if cooking immediately. Chop green chillies.
  2. Heat oil in a pan. Add the cumin seeds, mustard seeds & kalonji (if adding). Let crackle.
  3. Add the curry leaves, hing,green chilles stir 1-2 seconds.
  4. Add drained potato cubes, salt, coriander powder, cumin powder, turmeric, chilli powder sprinkle/ add some water (about 1 cup), cover with a lid and cook. Add a little more water if potatoes stick to pan as it cooks.
  5. Stir in between gently but do not mash/ break the cubes. Cook till done.
  6. Garnish with freshly chopped coriander leaves.
  7. Serve hot with rotis, phulkas, chapathis, puris, rice, bread.
Note
Tastes good served with bread too. Serve as open sandwich or keep between 2 bread slices and toast in a sandwich maker.
You could even cut potatoes into larger chunks, cook as above, keep toothpicks and serve as starter!
You can first boil the potatoes. Then season oil with whole spices and ground spices and add the boiled, peeled and cubed potatoes. Toss the potatoes in the masala to coat well.
Adding red chilli powder is very optional. The main flavour comes from green chillies.
Read it online: https://prathiruchi.com/recipe/aloo-jeera/