Jeera Aloo Sabzi (Cumin Potato Vegetable) Recipe
Introduction
Jeera Aloo Sabzi, a delightful North Indian dish, brings together the earthy flavors of cumin with the comforting texture of potatoes. This vegetarian recipe is not only simple to prepare but also a perfect accompaniment to various Indian breads like phulka and dal. Whether you’re hosting a family lunch or just need a quick weeknight dinner, this dish promises warmth and satisfaction.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (boiled) | 3 large potatoes |
| Green chilies | 2, finely chopped |
| Turmeric powder | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Salt | To taste |
| Curry leaves | 1 sprig, chopped |
| Oil | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 3g |
| Carbohydrates | 30g |
| Dietary Fiber | 4g |
| Fat | 5g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
Instructions
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Heat the Oil: Begin by heating a generous amount of oil in a kadhai (wok) over medium heat. The oil should be sufficiently hot to release the flavors of the spices.
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Sauté the Spices: Once the oil is hot, add the cumin seeds and finely chopped green chilies. Sauté them for about 15 seconds until they release their aromatic fragrance, which will infuse the oil.
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Add Potatoes and Spices: Next, introduce the boiled and cubed potatoes to the pan. Sprinkle in the turmeric powder and add the chopped curry leaves. Stir gently to combine all the ingredients.
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Season: Add salt to taste, mixing well. Continue cooking the potatoes, stirring occasionally, until they turn golden brown and slightly crispy, which should take around 10-15 minutes.
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Finishing Touches: Once the potatoes are nicely cooked, add the remaining chopped green chilies and a squeeze of fresh lemon juice. This will elevate the flavors and add a zesty touch. Mix everything thoroughly to ensure the spices are well-distributed.
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Serve: Serve the Jeera Aloo Sabzi hot, preferably with a side of dal palak (spinach lentils) and soft phulkas (unleavened flatbread) for a complete meal.
Tips for Perfect Jeera Aloo Sabzi
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Choosing Potatoes: Opt for starchy potatoes for a fluffier texture. Yukon Gold or Russet potatoes work beautifully in this recipe.
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Adjusting Spice Levels: Feel free to adjust the number of green chilies based on your heat preference. For a milder version, you can omit the green chilies or deseed them before chopping.
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Additional Variations: For a twist, you can add peas or bell peppers to the recipe during the cooking process for added color and nutrition.
Conclusion
This Jeera Aloo Sabzi is a wonderful example of how simple ingredients can create a dish that’s both hearty and flavorful. Perfect for lunch or dinner, it showcases the essence of North Indian cooking while being adaptable to suit your palate. Try it out, and enjoy the delightful warmth it brings to your table!
Whether you’re a seasoned cook or just starting your culinary journey, this recipe for Jeera Aloo Sabzi is a must-try for anyone looking to explore the rich flavors of Indian cuisine.
