Aloo Jeera
Potatoes are one of the most versatile vegetable and I am sure most of you will agree with me on this. It pairs beautifully with most of the vegetables and tastes excellent even on its own. It’s an excellent accompaniment with rice or rotis. Use it as a filling in sandwich
or parathas or make cutlets or vadas or use it for binding in any pattice or kebabs or simply fry it as french fries or wedges, it’s everyone’s favourite.
Most of the Indian household will always have a stock of potatoes in the kitchen pantry. You can whip up a simple potato curry in a pressure cooker within 7-8 minutes and it’s good to go with rotis or rice. There are inumerable ways of making potato gravies and stir fried potatoes. The below recipe is of an extremely simple yet very delicious stir fried potatoes flavoured with Indian spices and cumin seeds. You can use raw potatoes too to make this. But boiled potatoes make our home work much simpler and faster. Its always a good idea to have few boiled potatoes in your refrigerator.
Apart from being a good source of carbohydrates, potatoes are rich in vitamin B6 and vitamin C. So here goes the recipe. Make sure to make these in an iron kadhai for better nutritive value and a crispier texture.
Aloo Jeera
Aloo Jeera goes well with Rotis, Phulkas or Curd Rice
Ingredients
- 3-4 Boiled potatoes
- 1 medium Onion
- 1-2 Green chilies
- Salt to taste
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 2-3 tsp Coriander powder
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1-2 tbsp Refined oil
- Curry leaves
- 2-3 Coriander leaves sprigs
- Ginger a small piece optional
- Asafoetida a pinch
- 1 tsp Aamchur optional
Instructions
- Peel the potatoes and chop them into small to medium sized pieces.
- Chop the onion, green chillies and ginger finely.
- Heat oil in a heavy bottom iron kadhai and add the mustard seeds.
- When they splutter add the cumin seeds, curry leaves and asafoetida.
- Now add the chopped onion, green chilies and ginger.
- When they turn golden in colour, add the potato pieces and toss.
- Add salt, turmeric powder, chili powder and coriander powder.
- Stir fry it on low flame till it turns crisp.
- Garnish with finely chopped coriander leaves and sprinkle aamchut powder on top.
- Serve it hot with rice, rotis or phulkas. It pairs very well with a bowl of cold curd rice, perfect for a hot afternoon lunch.
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