Friday, 5 June 2015

Spicy Aloo Jeera !

Who doesn't love potatoes.. The King of vegetables. It is so versatile that there are thousands of recipes that can be prepared with potatoes. Aloo Jeera or Jeera Aloo is one of the famous dry curries that is found on every Indian restaurant menu. It is a very simple dish yet delicious and goes well with rice and rotis.
It is sometimes made even simpler with just cumin seeds and chillis without much spices with a pale yellow look. However I like this spiced version inspired by Sanjeev Kapoor's Khazana.

  • 3 medium size potatoes (boiled with salt and cubed)
  • 2 tbsp oil
  • a pinch of asafoedita
  • 1 1/2 tbsp  Cumin Seeds
  • 2 chillis (finely chopped)
  • 1 tsp Kasuri methi
  • 1 1/2 tsp Red chilli powder
  • 1 1/2 tsp Coriander powder
  • 1/2 tsp roasted Cumin powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Amchur Powder
  • Finely chopped coriander to garnish
  • Lemon juice (optional)


  • Boil potatoes and keep them ready. Boil them, peel them and cube them.
  • Or, i peel them, cube them, place in a microwave safe dish and add some water with salt and cook in high for 8 - 10 minutes. Done.
  • In a pan heat oil, once hot add the green chillis and cumin seeds.

  • Once the cumin seeds are roasted, lower the flame and add all the spice powders with a pinch of salt.
  • Just cook them in the oil for a minute with stirring till the raw smell fades. 
  • Make sure they are not burnt,  sprinkle some water if needed to avoid burning

  •  Add the boiled potatoes to the masala and stir well so that potatoes are coated well. cook for 2 - 3 minutes.
  • Crush the kasuri methi and give a mix. Increase the flame and toss the potatoes for a couple of minutes till they become slightly crisp on the edges.
  • Add finely chopped dhaniya and turn off stove.

  • Serve with hot rotis or it goes well even with south Indian Rasam rice and curd rice.

With Love,

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