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.

Ingredients

Method

1. 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.



2. Wash and chop coriander leaves coarsely and keep aside. Chop green chillies and keep aside.
3. Peel the potatoes when they are comfortable to touch. Cut them in one inch cubes.



4. Heat oil in a nonstick pan. Add jeera/cumin and wait for them to crackle.



5. Add heeng, red chilli powder, coriander powder, amchur and mix.



6. Then add cut potatoes, green chillies, salt and garam masala.



7. Mix well and cook for a couple of minutes.



8. Turn off the heat. Garnish with fresh dhaniya.



9. Jeera Aloo are ready to serve.

Notes

1. For fast, you can skip the chilli powder, coriander powder and amchur and add some lime juice.
2. You may have to adjust the duration of boiling potatoes depending on your cooker and stove.
3. This recipe comes out a little spicy. If you don’t like spicy food, reduce the chillies as per your taste.

Summary

Recipe Name

Jeera Aloo

Author Name

Ruchi Garg

Published On

2010-11-27

Total Time

30M

Average Rating

5 Based on 1 Review(s)