Aloo Jeera Dry is a quick and easy potato recipe which is perfect for a lunch or dinner menu. It is flavorful, delicious and mouth watering as well. It is a classic north Indian recipe. It is very simple to make and takes a very less time as well because only some potatoes are boiled and sautéed with roasted cumin seeds and some regular spices. There are many variations of this recipe. The ingredients used for the recipe and the way it is prepared varies depending on the region. Aloo Jeera recipe is also prepared on special occasions and festivals like Navratri and fasting because no onions or garlic are being used and it is the main reason why it is consumed often during fasting and termed as one of the fasting recipes.
Ingredients
- Potatoes - 2 (peeled and cut into cubes)
- Cooking Oil - 2 Teaspoons
- Cumin Seeds - 1 Tablespoon
- Ginger - 1 Inch (finely chopped)
- Green Chili - 2 (finely chopped)
- Turmeric Powder - 1/2 Teaspoon
- Red Chili Powder - 1 Teaspoon
- Coriander Powder - 1/2 Teaspoon
- Asafetida (Hing) - a pinch
- Salt as per taste
- Water
- Coriander Leaves - 2 Tablespoons (finely chopped)
Direction
- First, take a bowl of two potatoes which have been peeled and cut into small cubes.
- Instead of regular potatoes, baby potatoes can also be used as they are often used when making aloo jeera dry.
- Add these potato cubes in a pressure cooker.
- Pressure cook the potatoes for about a whistle on a medium flame. Do not over boil the potatoes otherwise they will become mushy. Moreover, the potatoes should be semi-boiled and not fully cooked.
- Next, take a pan and add 2 tablespoon of cooking oil.
- Let the oil heat for some time on a low flame.
- When the oil is hot enough, add a tablespoon of cumin seeds.
- By the way, adding cumin seeds in cooking oil when the oil is really hot makes a lot of difference in taste of this recipe as It will release the flavors nicely from the cumin seeds.
- When the cumin seeds starts to flutter, add a pinch of hing.
- Give it a mix and add an inch of ginger which has been finely chopped. Ginger is added to enhance the flavor of aloo jeera recipes.
- Add 2 finely chopped green chilies.
- Sauté them for a minute on a low flame.
- Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, and mix them well.
- Amount of chili can always be adjusted according to your taste and this recipe can be made more spicy by adding additional spices.
- Add salt as per taste and mix well
- Sauté them on low flame for few seconds. Ensure not to burn the spices.
- Add half-boiled and cooked potatoes.
- Mix them well and give them a good toss.
- If required, add a little bit of water and give them a good toss again.
- Cover the lid and cook for 5 minutes on a low flame.
- Open the lid and just mix them occasionally for 2 to 3 times.
- When the potatoes have absorbed all spices, give it a Mix.
- Finally add some finely chopped coriander leaves and mix it well.
Serve the hot aloo jeera dry with chapatis, pooris, parathas or phulkas. You can also serve this as a side dish with dal-rice.
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