This one is a classic- I am sure if you are from India or if you like Indian food you have definitely tasted Jeera Aloo. How so ever be the recipe but I am sure you have had the versions of Jeera Aloo thinking why mine doesn’t turnout so well. I proudly bring you my mums recipe. This is such an effortless recipe and you can never go wrong with it. Basically its just the right proportion of spices and oil so that it quotes the aloos/ potatoes really well but not too much that it drips off, easy peasy.
Aloo being an all time favorite I make these Jeera Aloo any time, if I am not sure what to cook/ or I am having guests / or just not in a mood to spend a lot of time in kitchen. Trust me every time I make them my friends and family praises them sometimes even more compared to the more laborious recipes and I am like really? it took me 15 minutes to make it from scratch .
Now this is a quicker version as I use microwave to boil the potatoes, but you definitely can use the regular method of boiling the potatoes in pressure cooker. I personally prefer microwave for two reasons first its a bit quicker, and second you can control how much you want to boil the potatoes so that they are done just right. This time after ages I used pressure cooker to boil the potatoes yesterday (the ones in picture) and initially the potatoes were not enough boiled and then a little over boiled (I would have loved them a little less softer).
So for microwaving potatoes start with peeling dicing and washing the potatoes and put in a microwave safe bowl with a little water just to retain moisture. As a starter I microwave for minutes = number of potatoes. So if you used 5 potatoes microwave for 5 minutes on high. And after this check and microwave more. We want potatoes to be completely done but not mushy or dry.
Other than that there is not much I need to say about this recipe. its super simple and you can just go for it. We all know Poori and aloo are a match made in heavens , but it also goes equally well with Roti and Parantha or even Dal rice. My son loved them with Poori . So lets check out my mum’s recipe for these yum and easy Jeera aloo.
- Boiled and diced potatoes: 8 Medium
- Jeera / cumin: 1 tbsp
- Cumin Powder: 1/2 tbsp
- Coriander powder: 1.5 tbsp
- Dry mango powder: 1 Tbsp
- Salt: To taste
- Chili Flakes:1 tsp / to taste
- White sesame seeds: 1/2 tbsp (optional)
- Turmeric powder: 1/2 tbsp
- Fresh coriander: for garnish
- Mustard Oil: 5 tbsp
- Heat oil in a pan and once medium hot add cumin seeds.
- Keep all the spices ready when making the recipe as dry spices burn very quickly.
- Add sesame seeds and after a few seconds add all the dry spices.
- Mix well and let them turn light brown add potatoes (make sure not to add any water)
- Mix well to coat the spices on the potatoes.
- Cook till the potatoes are lightly crisp keep them turning gently to prevent burning. Cook for 3-5 minutes.
- Turn of the flame garnish with fresh chopped coriander and serve hot.