You know, once a reader mailed me saying, “Don’t give us simple recipes. We know all that. Give us something we don’t know”. Ah well, Jeera Aloo is another of those recipes which you are most likely to know. But then again, I share recipes that I cook. Even if the recipe is a breeze, I still feel the need to share it. It’s cooked by me, after all.
You should make Jeera Aloo when you don’t want to make anything else. It will never dash your hopes. I promise. All you have to do is cut the potatoes into cubes and cook them in cumin seeds and some other simple spices. This dry sabzi when paired with any dal or a gravy dish is adequate to complement any meal. That’s what I do to escape elaborate cooking on lazy days.
Jeera Aloo is one of the most popular Indian vegetarian dishes, and therefore, there are many variations to it; cumin seeds being the dominant spice. I too keep altering this recipes many a times. The one I have shared today is the basic one. It’s a dry dish and hence non-messy if you carry it while traveling. Pack it with some parathas or roti. Like I did during our last road trip.
Author: Arundhuti Rama
- Potatoes, 4 nos., medium sized, par-boiled and cut into 1" cubes
- Cumin seeds, 1 tsp.
- Asafoetida (hing), a pinch
- Coriander powder, 1 tbsp.
- Red chilli powder, 1/2 tsp.
- Turmeric powder, 1/2 tsp.
- Dry mango powder (amchur), 1/2 tsp.
- Lemon juice, 1 tsp.
- Salt as per taste
- Coriander leaves for garnishing
- Heat oil in a pan and add asafoetida and cumin seeds. Next, add the cubed potatoes and all the dry spices along with salt. Mix well and cook for 5 mins stirring occasionally.
- Add lemon juice and coriander leaves before serving.