Aloo jeera(Potatoes cooked with cumin seeds-Jeeraga urulai) is a very basic potato subzi that goes well with rice/roti.It is hardly a recipe but a sheer bliss for your taste buds.This is a staple in my kitchen,given to the point that I cook potatoes very often, I keep changing the recipes/seasoning to bring out a new taste.Once the boiled potatoes are ready just toss all the ingredients,coat the potatoes and your subzi is ready.Not more than 15 minutes you will need to make this humble,vegan,no onion garlic curry that goes well with both north and south Indian meals.Aloo jeera recipe
Star ingredients:Boiled potatoes and cumin seeds
Time:15 minutes
Serves:3
Ingredients:
4 large potatoes,boiled,peeled and cubed
1 teaspoon cumin seeds
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/4 teaspoon amchur(drymango)
1/2 teaspoon mustard seeds
1 teaspoon roasted cumin seeds powder
Salt
1 1/2 tablespoons oil
Method:
1.Heat a kadai and oil to it.Temper with cumin seeds,mustard and add chilli powder,asafoetida.Mix and saute well.
2.Add the cubed potatoes and coat well.Next add cumin seeds powder,salt,turmeric powder and coat gently.
3.Saute for 7-10 minutes based on how crispy you need it.Add amchur powder towards the end.mix well and serve hot.
Notes:
1.You can add garam masala powder along with turmeric powder
2.You can use lime juice instead of amchur
