Jeera Aloo Recipe | Cumin Flavored Potatoes


Jeera Aloo Recipe

Jeera Aloo Recipe | www.foodbound.wordpress.com

I have been eating “Jeera Aloo” for as long as I can remember. This is one versatile dish that can be customized for a 5 year old picky eater to a 50 yr old foodie, just by adjusting the spice levels. It is a simple, easy to make, quick yet a yummy dish. When you have unexpected guests and you have no time for prep-work, this is a life saver or should I say time saver … My grandma makes the yummiest Jeera aloo I’ve ever had! May be she doesn’t think twice about the oil quantity… This is how I make it…

Recipe:
Serves 4 

Ingredients:

4 large potatoes, boiled, peeled, cubed (approx 4 cups)
1.5 tsp Cumin seeds
1/8 tsp Asafetida/hing (optional)
1 Green chili, chopped (optional)
1.5 tbsp oil (or more)
1/4 cup Cilantro leaves(finely chopped)

Spice Paste
11/2 tsp Coriander powder
1/2 tsp Red chili powder/Cayenne(or to taste)
1 tsp Dry Mango Powder/ Amchoor
2 tbsp Water
Salt to taste

Method

1. Take a small bowl and mix all the spice powders + salt under the spice paste list with water. Stir well and set aside.

2. Heat the oil in a nonstick skillet/frying pan on medium heat. Once the oil is hot, add the cumin seeds and let them splutter.

3. Reduce the heat and add asafetida and chopped green chilies (if using). Stir for a few seconds. Next, add the prepared spice paste and stir for few seconds.

4. Now, add boiled potatoes and mix well. Make sure the potatoes get coated in the prepared masala.

5. Stir fry the potatoes for 3-4 mins. Check for seasoning and adjust accordingly. Next, add half of the chopped cilantro leaves. Mix well. Cook for another minute and turn off the heat.

6. Cover the skillet/pan after turning the heat off. Let it sit for 5 minutes.

7. Garnish with the balance cilantro leaves and serve hot with Phulkas, Paranthas or Pooris !

Tips:

1. The cumin seeds release maximum flavor, when they splutter. Check if the oil is hot enough by adding a few cumin seeds. They should splutter immediately. Add only once the oil is hot.

2. All the spice powders can be adjusted to taste.

3. The left over aloo can be mashed and used as a stuffing for Bread Pakoras  or Bread rolls.

Enjoy!

Sonal 🙂

©Foodbound 2014-2017. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.

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