Aloo Jeera, also known as Jeera Aloo, is a simple and flavorful Indian dish featuring potatoes (aloo) seasoned with cumin seeds (jeera) and other spices. It’s a popular vegetarian side dish that pairs well with rice, roti (Indian flatbread), or as a filling for sandwiches or wraps. Here’s a straightforward recipe to cook Aloo Jeera at home:
Ingredients:
- 4 medium-sized potatoes, peeled and diced into cubes
- 2 tablespoons oil (preferably mustard oil or vegetable oil)
- 1 teaspoon cumin seeds (jeera)
- 1-2 green chilies, slit lengthwise (optional, adjust to taste)
- 1 teaspoon ginger paste or finely grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves (cilantro) for garnish (optional)
- Lemon juice (optional, for a tangy twist)
Instructions:
- Prepare the Potatoes:
- Peel the potatoes and dice them into evenly sized cubes. Rinse them under cold water to remove excess starch.
- Heat Oil and Temper Cumin Seeds:
- Heat oil in a pan or kadai (Indian wok) over medium heat. Once the oil is hot, add cumin seeds (jeera) and let them splutter and sizzle for about 30 seconds. Cumin seeds release a wonderful aroma when they are toasted in hot oil.
- Add Spices and Green Chilies:
- Add slit green chilies (if using) and ginger paste to the pan. Sauté for a few seconds until the raw aroma of ginger dissipates.
- Cook Potatoes:
- Add the diced potatoes to the pan and stir well to coat them with the tempered oil and spices.
- Season with Spices:
- Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the potatoes. Mix everything thoroughly so that the potatoes are evenly coated with the spices.
- Cover and Cook:
- Reduce the heat to low-medium, cover the pan with a lid, and let the potatoes cook. Stir occasionally to ensure they cook evenly and don’t stick to the bottom of the pan. Depending on the size of your potato cubes, they should cook in about 15-20 minutes.
- Check for Doneness:
- After 15-20 minutes, check if the potatoes are cooked through. They should be tender but not mushy.
- Finish and Garnish:
- Once the potatoes are cooked, taste for seasoning and adjust salt and spices if needed. If using, squeeze a bit of fresh lemon juice for a tangy flavor.
- Garnish with freshly chopped coriander leaves (cilantro) for added freshness and aroma.
- Serve:
- Transfer the Aloo Jeera to a serving dish and serve hot as a side dish with roti, rice, or any Indian bread. It can also be enjoyed as a filling for sandwiches or wraps.
Tips:
- Potato Size: Try to dice the potatoes into uniform cubes so that they cook evenly.
- Spice Level: Adjust the amount of green chilies and red chili powder according to your spice tolerance.
- Variations: You can customize Aloo Jeera by adding other spices like garam masala or amchur (dry mango powder) for a tangy twist.
Enjoy this delicious and comforting Aloo Jeera as part of your meal. It’s a versatile dish that can be easily adjusted to suit your taste preferences and pairs wonderfully with various Indian dishes.