Aloo Jeera Recipe, Recipe for Jeera Aloo
Aloo Jeera Recipe – Par boiled potatoes tossed with lots of cumin seeds. An aromatic stir fry recipe
Hello my dear readers!!!!
Its been a long time really long time that I started to write this post. This gap is partially because of bloggers block whereas the major share goes to my laptop. Of course I have nothing negative to say about it because it was along with me in my journey of 8 years. Quite a long time it extended its full support. Upgrades do happen and so is my new laptop. Of course I had given a quite a bit of thinking time to my dearest blog. Drafted out so many action plans.
Now coming to this aloo jeera recipe, there are many of you who are experts in making this recipe. Hmm but just cross check if I have followed the same method as you follow or something different. It is very easy and simple. Minimum ingredients make this recipe tastier. Let me honest here. When I tried this recipe for the first time added many ingredients and that too in large quantities. So much that I have added almost one third of cumin seeds from the spice box. Well those where my initial cooking days. Hence I have forgiven myself.
This aloo jeera recipe is quite famous all over the nation. Apart from the taste the reason could be its simplest preparation. Generally, people tend to add more of oil for aloo recipes but this aloo jeers calls for lesser oil. And I once added clarified butter in place of regular oil. And when the spices are cooked in butter, the taste is amazing.
The reason for naming this as Aloo Jeera recipe is self-explanatory. That is because after aloo, jeera that is cumin seeds are added more in quantity. More than what we ads in our regular tempering. It gives a nice aroma to this recipe.
Let us see how to make this aloo jeera recipe
- Big sized potatoes: 2
- Cumin seeds: 1 tsp
- Chili powder: 1 spoon
- Dhania (coriander) powder: 1 spoon
- Turmeric powder: A pinch
- Hing: A pinch
- Oil: 1.5 tbsp.
- Salt: To taste
- Dice the potatoes into medium sized chunks and boil them. Make sure the shape remains intact and wouldn't become mushy.
- Heat oil in a pan and once hot add in the cumin seeds to splutter.
- Add in the spice powders and fry for few seconds
- Now add in very little water around 2 tablespoons into the pan and mix well. This is done to prevent the masalas from getting burnt.
- Now add in the boiled potatoes and mix well until the cubes are coated well with the masala.
- Add in salt mix well and fry for 2 to 3 minutes.
- Serve with hot rice or butter Roti's.
- : Do not overcook the potatoes. They should remain firm and chewy.
- If you are using microwave to boil the potatoes, then boil them adding one cup of water for 6 to 8 minutes depending on power capacity of the microwave.
- To prevent burning of the masalas, add all the powders in a small bowl and mix it and keep it ready. Once the cumin seeds splutter we can easily add in the mixed masala quickly.