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–+ servings

Jeera aloo

Experience a basic Indian sidedish, vegan, gluten-free and nightshade-free with mildly spiced humble potatoes.
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Prep Time 10 minutes
Cook Time 15 minutes
boiling the potatoes 15 minutes
Course Side Dish, Traditional
Cuisine gluten free, Indian, Kids choice, Vegan, Vegetarian
Servings 4 people

Equipment

  • Cutting board
  • frying pan
  • Knife
  • deep pot

Ingredients
  

  • 4 medium potato

For the spices and masala

  • 1 tbsp cooking oil
  • 1 tsp cumin seeds
  • 1/4 tsp turmeri powder
  • 1/2 tsp aamchur or use 2-3 tsp lemon juice
  • salt to taste

To garnish

  • 1 tsp coriander leaves chopped ( optional)

Instructions
 

  • Wash and boil the potatoes in excess water till they are fork tender.
  • Set it aside to cool completely.
  • Once cooled dice them.
  • Set the frying pan on medium heat and add the oil and cumin seeds.
    Sizzling the cumin seeds.
  • Once the cumin seeds sizzle, add the diced potatoes, turmeric powder and sprinkle the salt.
  • Mix well and reduce the heat.
  • Let this slow roast for 5 minutes.
  • Sprinkle the aamchur powder ( or lemon juice) and roast further.
  • Once the potatoes are aromatic, roasted. Remove from heat, sprinkle the coriander leaves.
  • Serve these potatoes warm.
Keyword Indian vegetarian dinner, potato recipes
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