Mar 14, 2012

Aloo Jeera

Aloo Jeera

A delicious dish in North Indian cuisine, made potatoes and spices. Fantastic combination as a side dish with Rotis !!! Basic recipe adapted from Vanitha Magazine !!!

Serves: 2 – 3


300 g potatoes (3 big size or 4 small size, cut into desired shape and size and boil separately or 9 – 10 baby potatoes)

2 teaspoon oil

2 teaspoon jeera (cumin seeds)

½ teaspoon jeera powder

2 teaspoon crushed peppercorn

1 dried red chilli, broken

4 curry leaves

1 green chilli, slit lengthwise

½ teaspoon turmeric powder (optional – turmeric powder will give a golden color)

½ teaspoon salt (or to taste)

1 teaspoon lemon juice

1 teaspoon chopped coriander leaves


In a pan or kadai, heat oil. Add jeera and fry on a low heat until fragrant and light brown color.

Add jeera powder and crushed peppercorn. Stir well for 2 minutes on a low heat.

Add broken red chilli, curry leaves and green chilli. Fry for 2 - 3 minutes on a low heat or until crisp.

Add turmeric powder (optional), salt and lemon juice. Mix well and stir well on a low heat for 1 minutes.

Add separately boiled potato cubes . Mix all the ingredients well. Cover with a tight lid (sprinkle very little water- 1 tablespoon if required) and cook on a low heat for 10 minutes or until done / potatoes well coated with all the spices and jeera.

Sprinkle chopped coriander leaves and serve as a side dish with rotis / rice..

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