One of the most common recipes I turn to when I need to prepare something with chapathi/phulkas/rotis is this easy aloo jeera sabzi. Aloo jeera or potatoes in warm toasted jeera/cumin seeds sounds comforting and delicious. This easy aloo jeera recipe can be made for vrata/vrat during Navratri or other vrat related festivals. Use sendha namak when making this for vrata/vrat. This dish gets ready in very less time the only waiting time is for the potatoes to get boiled and cooked which will be faster if you cook them in a cooker. Potatoes can be chopped in any way you like, any shape and any size but make sure they are bite sized. Here jeera is added 2 ways, toasted and pounded jeera and some in the tadka. Other potato dishes to try.
Aloo Jeera | How to make aloo jeera?
Prep time
Cook time
Total time
Easy aloo jeera recipe with warming, toasted jeera
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Serves: 4 people
Ingredients
- 2 big or 4 medium sized potatoes
- 2 Tsp jeera/cumin seeds
- 1 chopped green chilli
- ½" cut into thin strips/small juliennes ginger
- ½ Tbsp oil
- ½ Tsp turmeric
- ¼ Tsp red chilli powder
- ½ Tsp amchur powder/dry mango powder
- Sendha Namak/Cooking Salt to taste
- 2 Tbsp chopped coriander
- 1 Tbsp lime/lemon juice
Method
- In a pan, toast 1 Tsp jeera or cumin seeds till they lightly release their aroma. Pound them lightly and keep aside
- Chop up the potatoes and boil them till soft. Drain them and keep aside
- When potatoes are almost cooked, heat oil in a pan. Add remaining 1 Tsp jeera and let them splutter
- Add chopped green chilli and julienned ginger. Saute
- Add red chilli powder and turmeric
- Add amchur powder and mix
- Add chopped coriander and potatoes. Mix
- Add salt to taste, add lime/lemon juice. Cover and cook for 2 minutes
- In the end, sprinkle roasted jeera powder. Mix well
- Add chopped coriander and ginger on top and serve hot
Notes
Pressure cook aloo/potatoes if you want
Adjust spiciness as you prefer
Adjust spiciness as you prefer
3.5.3208
Stepwise:
In a pan, toast 1 Tsp jeera or cumin seeds till they lightly release their aroma. Pound them lightly and keep aside
Chop up the potatoes and boil them till soft. Drain them and keep aside
When potatoes are almost cooked, heat oil in a pan. Add remaining 1 Tsp jeera and let them splutter
Add chopped green chilli and julienned ginger. Saute
Add red chilli powder and turmeric
Add amchur powder and mix
Add chopped coriander and potatoes. Mix
Add salt to taste, add lime/lemon juice. Cover and cook for 2 minutes
In the end, sprinkle roasted jeera powder. Mix well
Add chopped coriander and ginger on top and serve hot
