Aloo Jeera (Potatoes with Cumin Seeds)
September 14th, 2012 filed under Dry Vegetables, Gluten Free, Snacks, Subji (Vegetables), Vegan
Aloo Jeera is easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices.
Recipe will serve 4.
Ingredients:
- 5 medium size potatoes boiled peeled and cut into bite size cubes, this will make about 4 cups of cubes potatoes
- 2 tablespoons oil
- 1-1/2 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafetida (hing)
- 1 tablespoon ginger thinly sliced
- 2 green chilies seeded and sliced length wise
- 1-1/2 teaspoon crushed coriander (dhania)
- 1/4 teaspoon turmeric (haldi)
- 1/4 teaspoon red chili powder
- 1 teaspoon salt adjust to taste
- 1 teaspoon mango powder (amchoor)
- 2 tablespoon chopped cilantro (hara dhania) to garnish
Method
- Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.
- Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
- Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
- Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
- Turn off the heat and add cilantro. Mix it well and serve it hot.
Notes
Left over potatoes can be served as sack or chat drizzling with whipped yogurt and tamarind chutney.
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HI aunty,
I have tried this recipe last night and it was amazing. i have become a fan of yours. You cook really well and thank you for sharing your recipes.
Dear Manjula,
I made this rejipe quite recently and wanted to thank you for sharing it. My son and I loved it and I expect to be learning lots about you as I am new to Indian cuisine. Thanks once again! -Raquel
I made this a couple of days ago for lunch and served it with warm tortillas and it was very good! I don’t miss the onions that I usually put in most Indian dishes. I will make this into a chaat next time.
Hi manjula aunty, I am a great fan of your cooking. Can you please tell me what kind of potato have you used here- I mean golden, russet etc. ?
Also, which one do you usually use for sabjis.
thanks
Sonal,
I used russet potatoes
Wow, so delicious, and easy and quick to cook. My husband and me love this recipe, just to go with some curd or buttermilk.
Thank you very much, Manjula. You are just the best
Heidi from Germany
आलू की बात तो निराली है। सभी सब्जीयों दालों का महत्व पूर्ण सहयोगी है। सभी के साथ सामंजस्य बिढाकर उसके स्वाद में रच-बस जाता है। आपने इसके स्वाद को और निखारने की राह दिखाई आपका धन्यवाद,
Dr. Mohan Gupta
Albela Jadugar, New Delhi
Loved this preparation Manjula Di…
Travel India @ Mera Bharat Bhraman
Hi Manjulaji,
Thanks for yummy recipe. All time favorite. If you exclude turmeric and asafoetida it will become fasting aloo.