Monday, January 26, 2009

Jeera Aloo

Jeera Aloo is a great quick to make recipe for tiffins or for mealtimes. This is one of the recipes my mom picked up when we were living in Bhopal. I love this recipe because when ever I make it the whole home fills with the lovely aroma of jeera. This is a great dish to take on picnics or for travels. Here is the recipe.

10-12 baby potatoes
1 tablespoon coriander seeds
2 teaspoon cumin or jeera seeds
1 teaspoon cumin or jeera powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon amchur or dry mango powder
1/2 teaspoon kasuri methi
2 tablespoon oil
salt for taste


Wash the potatoes and pressure cook them with 2 inches of water till soft. I usually don't peel the skin, but you can peel the skin if you wish to. Grind coriander seeds and 1 teaspoon jeera into a coarse powder. Heat oil in a pan. Add 1 teaspoon jeera seeds and roast for a minute. Add the coarsely ground coriander, jeera powder and turmeric powder. Roast for a minute. Quarter each potato and add it into the pan. Fry for a minute and add amchur and red chili powder. Add salt for taste. Stir and fry till the potatoes get coated well with the masala.

Preparation time: 40 minutes
Serves: 3-4