Jeera Aloo Recipe, How to Make Aloo Jeera – A simple and easy dry curry/sabzi of potatoes spiced with cumin seeds.
Jeera Aloo recipe is also a very simple and easy to make. It is simple irresistable when you take it along with Curd Rice. My husband is a huge fan of this combination – curd rice + Jeera Aloo. I think even kids would love this combination.
All you have to do are boil the potatoes and then saute them with cumin seeds. Voila! Jeera Aloo is ready to be served with Rotis and as a sabsi/dry curry with rice.
Usually, I make Jeera Aloo for lunch and have it with rice. The leftover Jeera Aloo will be served with Rotis for dinner. When it is delicious and tastes good, why not have it for both lunch and dinner. Since I am working now, Jeera Aloo is making my life much easier.
Hope you all like the Jeera Aloo recipe!
Preparation Time. 15 minutes
Cook Time. 8 minutes
Recipe Cuisine. North Indian
Recipe Category. Side
Potatoes/Aloo (medium-sized) – 6 nos.
Turmeric Powder – 1/2 teaspoon
Red Chilli Powder – 1/2 teaspoon
Coriander Leaves (chopped) – 2 tablespoon
Lemon Juice – 2 teaspoon
Salt – as required
Oil – 4 tablespoon
Cumin Seeds/Jeera – 2 teaspoon
Green Chillies (chopped) – 2 nos.
Ginger (finely minced) – 1 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Boil the potatoes until little soft, peel its skin and cut them into cubes. Set them aside. Meantime, heat oil in a pan and let the cumin seeds splutter. Then add green chillies and ginger. Stir well.2. Add the potato cubes and stir well for a minute. Then add turmeric powder, chilli powder, and salt. Stir well for two to three minutes such that potatoes are coated well by spices.3. Finally, add coriander leaves and lemon juice. Stir well for a minute and then switch off.
Serve Jeera Aloo hot with Phulka or as an accompaniment to rice.