Jeera Aloo is a delicious Indian dish made with potatoes (aloo) flavored with cumin seeds (jeera) and various spices. It’s a simple yet flavorful side dish that pairs well with roti, paratha, or rice. Here’s how you can make Jeera Aloo at home:
Ingredients:
- 4 medium-sized potatoes, boiled, peeled, and diced
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon ginger, finely chopped
- 1 teaspoon green chili, finely chopped (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1 teaspoon dry mango powder (amchur) or lemon juice
- 2 tablespoons fresh coriander leaves, chopped (for garnish)
Instructions:
- Prepare the Potatoes:
- Boil the potatoes until they are cooked through. Peel and dice them into small cubes. Keep aside.
- Tempering:
- Heat oil or ghee in a pan over medium heat.
- Add cumin seeds (jeera) to the hot oil. Let them crackle.
- Cooking:
- Add finely chopped ginger and green chili to the pan. Sauté for a minute until they turn aromatic.
- Add turmeric powder, coriander powder, and red chili powder. Stir well to combine.
- Immediately add the diced potatoes to the pan. Mix well so that the potatoes are coated with the spices.
- Add salt to taste. Stir and cook for 3-4 minutes, allowing the potatoes to absorb the flavors of the spices.
- Finishing Touch:
- Sprinkle dry mango powder (amchur) or lemon juice over the potatoes. Mix well.
- Cook for another 2-3 minutes until the potatoes are heated through and well coated with the spices.
- Garnish and Serve:
- Garnish with chopped fresh coriander leaves.
- Serve hot Jeera Aloo as a side dish with roti, paratha, or rice.
Tips:
- Be careful not to overcook the potatoes while boiling, as they might become too mushy for this dish.
- Adjust the spice levels according to your taste preference.
- You can also add a pinch of garam masala for added flavor.
- If you prefer a richer taste, you can use ghee instead of oil for cooking.
- Jeera Aloo tastes best when served hot, but you can also pack it in lunch boxes with roti or paratha.
