Jeera Aloo: Cumin Potatoes
Description
Delight your senses with Jeera Aloo, a simple yet flavorful dish that celebrates the earthy warmth of cumin combined with tender, golden potatoes. This vegetarian delight is perfect as a side or even as a light main dish, showcasing the magic of Indian spices with its aromatic blend and comforting texture.
Nutritional Information
| Nutritional Information | Value |
|---|---|
| Servings | 6 |
| Dietary Info | Vegetarian |
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Spice Level | Medium |
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (boiled and cubed) | 4 |
| Vegetable oil | 2 tbsp |
| Coriander seeds | 1 tbsp |
| Cumin seeds | 2 tsp |
| Green chillies (slit lengthways) | 2 |
| Fresh ginger (sliced thinly) | 3 cm |
| Red chilli powder | 1 tsp |
| Turmeric powder | ¼ tsp |
| Salt | to taste |
| Mango powder (amchoor powder) | 2 tsp |
| Coriander leaves (chopped) | handful |
Instructions
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Prepare the Potatoes: Begin by gently boiling the potatoes with their skin on for about 10 minutes until tender. Once they have cooled, peel and cut them into 4 cm cubes. Set these aside for later use.
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Roast the Spices: In a dry pan over medium heat, dry roast the coriander seeds along with 1 teaspoon of cumin seeds. Toast them until they become fragrant, then remove from heat. Allow them to cool before crushing them into a coarse powder.
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Sauté Aromatics: In a large skillet, heat the vegetable oil over medium heat. Once hot, add the remaining cumin seeds. Sizzle them until they become fragrant, then stir in the slit green chillies and sliced ginger. Sauté this mixture for a few seconds until aromatic.
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Combine the Spices: Lower the heat, and to the sautéed ingredients, add the roasted spice powder, turmeric powder, red chilli powder, and salt. Stir well to combine the spices with the oil, creating a fragrant base.
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Add Potatoes: Gently fold the boiled and cubed potatoes into the spice mixture, ensuring each piece is well coated with the seasoning.
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Cook the Mixture: Allow the potatoes to cook on low heat for about 10 minutes, stirring occasionally. Be cautious not to mash the potatoes; the goal is to warm them through while maintaining their shape.
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Final Touches: Just before serving, sprinkle the mango powder (amchoor) over the potatoes, mixing gently. Garnish with freshly chopped coriander leaves to add a burst of freshness.
Serving Suggestions
Jeera Aloo can be served hot with rotis, parathas, or as a delightful side dish alongside rice and dal. Its rich flavor and aromatic spices will complement any Indian meal, making it a family favorite.
Conclusion
This Jeera Aloo recipe is not just a dish; it’s an invitation to experience the warm, comforting flavors of Indian cuisine. With its straightforward preparation and the delightful combination of spices, it is sure to bring joy to your table and smiles to your loved ones. Enjoy this comforting meal that showcases the beauty of simple ingredients and aromatic spices!
