Jeera aloo is a simple, vegan and gluten-free side dish that gets done in minutes and pairs well with chapathi, paratha and poori. This is a quick side dish with the minimal process, potatoes are stir-fried with cumin, basic spices and finished off with lemon juice and coriander!! If you are looking to make a dish that requires minimal ingredients and efforts yet tastes delicious, then here's a classic potato recipe that you can prepare for lunch or dinner on weekdays, on lazy days or when you have lack of time to prepare something delicious.
- 3 tbsp Oil
- 2 tsp Cumin
- 1 tsp Ginger chopped
- 2 Green chilli chopped
- 5 Potatoes medium
- 1/4 tsp Turmeric
- 1 tsp Chilli powder
- Salt as required
- Lime juice from half lime
- Coriander handful
In a saucepan, place potatoes and cover them with salted water.
Boil on medium-high heat for 10-12 minutes or just until tender.
Drain water and leave potatoes to cool, peel and cut them into cubes.
Heat oil in a pan over medium-low, add cumin and let it splutter.
Now turn down the heat to the lowest possible setting.
Add ginger, green chillies, stir and cook for few seconds or until aromatic.
Add chilli powder, turmeric, salt, stir for few seconds.
Add potato cubes and saute gently until potatoes are coated well with spices and cumin.
Finally, mix in handful coriander, lemon juice and turn off the heat.
Relish simple yet scrumptious jeera aloo with paratha or with rice and dal.
Boil potatoes until tender but still intact, do not over boil as you may end up with mushy potatoes.
You may steam or roast potatoes instead of boiling.
You could swap amchoor powder or tamarind pulp for lemon juice.
Adjust spices as per your preferred taste.
Cook spices and cumin on low flame and keep stirring to avoid burning of spices.