Aloo jeera recipe, No onion no garlic aloo jeera

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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No onion no garlic Aloo jeera

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.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 3

Cup measurements

Ingredients

• 5 Potato small sized
• 5 Green chilli
• 2 tsp Ginger finely chopped
• 4 tbsp Coriander leaves finely chopped
• ¼ tsp Turmeric
• 2 tsp Lemon juice
• 2 tbsp Oil
• 2 tsp Cumin seeds
• Salt as needed

Instructions

• 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.

Notes

• 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. 

No onion no garlic aloo jeera:

1. 1. 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. 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.
   3. Mix and cook for a minute.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.