Jeera Aloo Recipe is a dry Indian Vegetable and a simple yet irresistible dish of Potatoes spiced with Cumin Seeds. In India, some people enjoy it as a simplest fating recipe as well. It is an easy to make and easy to serve side Indian dish.
Sukhi or dry subzis are very important form of Indian Cuisine, and Jeera Aloo Recipe is one of them. It is essential to serve any tasty side dish with Indian meal, coupled with either Dal and Rice or with any gravy dish. Many Indian women eat this Jeera Aloo during Navratri, as their Fasting Recipe. There are some more Navratri Special Recipes in my blog, you can see lot of choice here while keeping Indian Fasting.
For Indian Women, Indian Vrat and Indian Festivals plays a very important role and hence they are restricted to eat many food items, so this jeera aloo recipe is a good choice to choose in such situation. It is a well appetizing dish to serve for the family as well. Kids also like it and you can pack it up for you Kids School Tiffin and for Lunch Box as well.
Jeera Aloo Recipe is a quick and tasty treat for the potato lovers, you can serve it with hot Indian Roti’s, Puri’s or even with bakery bread. The spices and flavors can be adjusted according to taste, but because the name is jeera aloo, hence it must contain a taste of fresh cumin seeds. Let’s start making Jeera Aloo Recipe.
How to make Jeera Aloo Recipe:
Jeera Aloo Recipe is a dry Indian Vegetable and a simple yet irresistible dish of Potatoes spiced with Cumin Seeds. It can be easily made in just 15 minutes
Ingredients
- 4 medium potatoes, chopped
- 2 teaspoon cumin seeds (jeera)
- Few curry leaves
- 1 tomato, diced in small pieces
- 2 green chilies, slitted
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon lemon juice
- 1 tablespoon cooking oil
- Salt to taste
Instructions
- Chop 4 medium sized potatoes in small cubes and keep in water.
- Also slit 2 green chilies from the center and chop one tomato in small pieces. Keep aside.
- Heat 1 tablespoon oil in a non-stick pan and add 2 teaspoon cumin seeds.
- Allow the seeds to splutter and then add few curry leaves.
- Add chopped potatoes and salt to taste. (Note: Adding salt in beginning helps to tender the potatoes quickly). Cook on a low flame for 3-4 minutes by stirring twice.
- Now add chopped tomato and slitted green chilies.
- Saute continue on low flame, till the potatoes turns little brown in color. Stir occasionally for 2-3 more minutes. Finally mix in 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1/4 teaspoon fresh lemon juice.
- Mix well and drizzle few drops of water over potatoes. Cover the pan and leave to cook for a couple of more minutes.
- Serve hot either with hot Indian Chapati or you can serve it with Dal Tadka and Vegetable Pulao.
Notes
You can serve this jeera aloo with Paratha's as well. You can garnish it with finely chopped coriander leaves. If you are making it for fasting, then you can avoid red chili powder and instead that you can add black pepper powder, still the taste will be good.
looking very yummy
lovely recipe, thanks for sharing.
This is my sons favorite school tiffin dish. Thanks