Sometimes the best things are also the simplest. Whenever I run out of dishes to make for dinner or lunch this is one dish that comes to my rescue. Jeera Aloo, the first dish I learnt to cook, and it continues to be my all time favorite.
Jeera Aloo is one of the simplest Indian vegetarian dish, where jeera stands for cumin seeds and aloo stands for potatoes. Potato are so versatile, it can be cooked in numerous ways and no matter how you cook them, a potato dish will always taste great.
This is a dry dish and thus is ideal for taking with you when you are travelling. I remember mom making this for our train journey, it’s not that you don’t get food in trains or at station but to be honest there’s always concern about the hygiene of the food. And nothing is compared to a good homemade meal. We used to have this with pooris or parathas and pickle on side.
There are many different variations to this dish, and you will find various recipes online. This recipe is how my mom makes jeera aloo at home always, simple yet delicious.
- 2-3 big potatoes, par-boiled
- 1 small-sized white onion, finely chopped
- 2 green chillies
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon roasted cumin seeds
- 1/2 teaspoon degi mirch
- 1 teaspoon lime juice
- 2 tablespoon light olive oil
- chopped coriander leaves for garnish
- salt to taste
- Peel the potatoes and cut into medium sized cubes.
- Heat oil in a skillet. Add cumin seeds, once they crackle add chopped onions and green chillies and cook until onions turns light brown in color. Add turmeric powder, coriander powder, gram masala powder, degi mirch and salt to taste. Cook for 3-4 minutes.
- Add cubed potatoes and mix gently so that the potatoes are coated with masala.
- Check for salt and add chopped coriander leaves and sprinkle the cumin powder and add lime juice. Mix well. Switch of the heat.
- Serve hot !