Jeera Aloo Recipe
Jeera aloo recipe is a easy quick and simple Indian side dish with potatoes and cumin seeds from north Indian cuisine. Prepared with pantry staple ingredients, ready in minutes, no prep work involved, this aloo jeera is a perfect weeknight curry or most suited to for packing in lunch box. Vegan, gluten free no onion garlic recipe.
- 2 cups potatoes big
- 2 teaspon cumin seeds
- 15 curry leaves
- 2 green chilies slit
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
Wash and peel the potatoes. Cube them of same size. Soak the cubed potatoes in water for 10 minutes. Rinse well and remove the starch.
Heat 2 tablespoons oil in a pan. Once the oil is hot temper with cumin seeds. Add curry leaves and saute for few seconds.
Next add the cubed potatoes and saute for 3-4 minutes.
Now add salt, chili powder and turmeric powder. Saute for 3-4 minutes.
Cover and cook in medium flame for 6-10 minutes.
You can add more oil and saute for 5 minutes for roasted curry. Serve jeera aloo hot with rice or roti.
Serving: 3servings | Calories: 99kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 104mg | Calcium: 27mg | Iron: 1mg