Jeera Aloo Sabzi | Jeera Aloo
A simple, delicious, easy-to-make vegetarian side dish prepared with potato, cumin seeds, and few spices.
Dinner, Lunch, Side Dish
Jeera aloo, Jeera aloo sabzi
INGREDIENTS ( 1 CUP = 250 ML )
oil or ghee
jeera or cumin seeds/jeera
grated or minced ginger
chopped green chili
finely chopped coriander leaves
dry mango/amchur powder or lime juice
garam masala powder
Salt as required
Wash and boil the potatoes just until cooked or pressure cook for 1 whistle over a high flame and 2 over medium. Then turn off the flame and allow the pressure to release on its own.
Once the potatoes boiled, peel off the skin and cut them into cubes and set aside.
Making Jeera Aloo
Heat oil or ghee in a pan. I used half oil and half ghee.
Once the oil is hot, reduce the flame to low and add cumin seeds. Allow the seeds to splutter.
Add grated ginger and chopped green chili. Saute for a minute or until the ginger changes its color. Make sure not to over fry the ginger.
Next add potatoes followed by all the spices; cumin powder, coriander powder, turmeric powder, red chili powder, dry mango powder, garam masala powder, and salt.
Toss for 3 minutes over medium to high flame.
Cover and cook for 2 minutes over simmer flame while stirring in between.
Now add chopped coriander leaves and saute to mix.
Turn off the flame. Jeera aloo is ready to serve.
Serve hot with roti, paratha, poori, or with rice and dal.
Do not over boil the potatoes or else they will turn mushy.
Make sure the oil is hot while adding cumin seeds to it. The cumin seeds must splutter to release its flavor.
Also, take care not to burn the cumin seeds, or else it won't taste good. To avoid that reduce the flame once the seeds start spluttering.
Similarly don't over fry the ginger. It may lend a bitter taste.
Adjust the chilies as per your tolerance.
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