Aloo jeera is a simple no onion no garlic, a dry subji made with potato, cumin seeds and simple ingredients but total burst of flavors. 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 flavors mostly. But I know it would turn out really good as we too cook almost with similar spices for puri in gravy form.
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Meanwhile bit busy with Navarathri, golu hopping and lots of cooking. Here is my this year's simple Navarathri golu 🙂
- You can add red chilli or red chilli flakes, in place of green chilli.
- Add amchoor powder instead of lemon juice.
- Sprinkle generous asafoetida for a nice flavor.
📝 My notes
If it is done in the right way, it's the most tastiest. But 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. Also this is tastes really good with loads of flavor. Do try it out.
Make sure you do not skimp on oil. You can also add asafoetida if you are okay to consume in Navratri days.
Goes well with
No onion no garlic Aloo jeera
- 5 Potato small sized
- 5 Green chilli
- 2 teaspoon Ginger finely chopped
- 4 tablespoon Coriander leaves finely chopped
- ¼ teaspoon Turmeric
- 2 teaspoon Lemon juice
- 2 tablespoon Oil
- 2 teaspoon Cumin seeds
- 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 and cook for 2 more mins stirring occasionally in between. Switch off the heat.
- Do not overcook potatoes.
- Skip ginger if you do not like it's flavour.
- If you do not want to lose the nutrients in lemon juice, add after switching off the heat.
📸 Stepwise photos
1. First, 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.
2. Now, heat oil in pan, once hot, splutter cumin seeds taking care not to burn. Then add chopped ginger, slit green chilli. Give it a stir. after that, add cut potatoes, turmeric and required salt.
3. Mix and continue cook for a minute. Finally add coriander leaves, lemon juice.
4. Cook for 2 more mins stirring occasionally in between. Switch off the heat.
Serve as accompaniment for rice with gravy.