“Aloo Jeera” in Hindi means Potatoes(Aloo) with Cumin(Jeera). Understandably this side dish focuses on Potatoes and Cumin. This falls under one of those categories where the recipe is way to easy for anyone to cook, too effortless and the time that it takes to make it is peanuts. So, it is right to expect variations galore – each variation suited to the palate and creativity of the chef. The most common and popular variation is where potatoes are chopped into sizable chunks, boiled, peeled and then stir fried with some cumin, ginger garlic and Indian seasonings. Simple isn’t it?

So what’s different about this recipe you ask? Nothing much really- except that I used Baby potatoes, boiled them just soft enough to have a delicious bite to it, cooked in its skin to retain all the nutrients, kept it in the skillet long enough for it to have a slightly roasted appearance on its surface. That’s it Other than that it is just the same.

Method

Boil the potatoes until lightly soft. Should not turn mushy

In a skillet, in 1/2 tsp oil, saute the cumin and when it browns slightly giving out aroma add onions, ginger-garlic paste and with little salt cook until soft.

Add the spices except kasoori methi and saute some more. Sprinkle little water.

and cook until the mixture dries out again – about 1 -2 min.

Add the potatoes and stir fry on high heat for 3-5 minutes. If you have the time, let the potatoes sit for 1-2 min on med-high heat for it to develop roasted surface.

Just 2 minutes before switching off the stove, crush the kasoori methi with your hands and sprinkle on top of the potatoes. Give it a stir

Serve warm with Rice or Chapathi.

Did you like this post? Share it

Subscribed to Chefinyou yet?

Follow on Twitter
Follow on Facebook

Subscribe Via RSS