Aloo jeera is a simple no onion no garlic, a dry subji made with potato and simple ingredients but total burst of flavours. Step by step pictures recipe.
I had seen this recipe many times and think it is very popular too. Never tried this way since I make it with south Indian flavours mostly. But I know it would turn out really good as we too cook almost with similar spices for puri in gravy form. If it is done in the right way, it’s the most tastiest. Many have wrong assumption about this combo due to their bad experience in restaurant or tried themselves because of poor balance of spice. Trust me, sometimes simple is best. This is tastes really good with loads of flavour. Do try it out.
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Meanwhile bit busy with Navarathri, golu hopping and lots of cooking. Here is my this year’s simple Navarathri golu 🙂
How to make aloo jeera:
- Wash and cut potatoes into two. Take water enough to immerse the potatoes in a small pressure cooker. Pressure cook the potatoes for 3 whistles. Cool down, peel off the skin. Cut the potatoes into quarters.
- Heat oil in pan, once hot, splutter cumin seeds taking care not to burn. Add chopped ginger, slit green chilli. Give it a stir. Add cut potatoes, turmeric and required salt.
- Mix and cook for a minute.Add coriander leaves, lemon juice.
- Cook for 2 more mins stirring occasionally in between. Switch off the heat.