Jeera Aloo is a very popular dish of Uttar Pradesh. It is the most common accompaniment to puri, especially if you are travelling. But if you like potatoes, this is such a versatile preparation that can be used in a lot of dishes. Like, you can use it as a filling in a wrap, you can use it as sandwich filling, you can mash it and use it as parantha filling, you can eat it with paranthas, you can eat it as a topping on toast and many more. When I am travelling through interiors, where there are very few small restaurants, I always get this because you can’t go wrong with this dish.
|Preparation Time:||30 minutes|
|Vegetable Oil||1 tbsp|
|Jeera (cumin seeds)||1 tsp|
|Heeng (asafoetida) Powder||A pinch|
|Red Chilli Powder||3/4 tsp|
|Dhaniya (coriander) powder||1 tsp|
|Garam Masala||1/2 tsp|
|Amchur (dried mango powder)||1/2 tsp|
|Fresh dhaniya (coriander) leaves||1/4 cup|
- Boil the potatoes till they are soft: Put potatoes in a pressure cooker. Add about an inch of water. Close the lid and cook. Turn down the heat once it starts whistling. Cook for 7 more minutes. Turn off the heat. Open the cooker when steam dies down.
- Wash and chop coriander leaves coarsely and keep aside. Chop green chillies and keep aside.
- Peel the potatoes when they are comfortable to touch. Cut them in one inch cubes.
- Heat oil in a nonstick pan. Add jeera/cumin and wait for them to crackle.
- Add heeng, red chilli powder, coriander powder, amchur and mix.
- Then add cut potatoes, green chillies, salt and garam masala.
- Mix well and cook for a couple of minutes.
- Turn off the heat. Garnish with fresh dhaniya.
- Jeera Aloo are ready to serve.
- For fast, you can skip the chilli powder, coriander powder and amchur and add some lime juice.
- You may have to adjust the duration of boiling potatoes depending on your cooker and stove.
- This recipe comes out a little spicy. If you don’t like spicy food, reduce the chillies as per your taste.