Rajasthani's special crunchy and tasty jeera aloo is a simple, tasty, and easy-to-make side dish to go with your meal. Just make some dal and rice to go with jeera aloo and enjoy a nutritious and filling meal.
Ingredients
2 cups boiled baby potatoes /You can also use normal potatoes
2 tbsp oil
1 tsp mustard
Few curry leaves /Kadipattha
1/4 tsp hing/asafoetida powder
2 tsp cumin seeds/jeera
2 green chillies grated or finely chopped
1/4 inch grated ginger
1/2 tsp turmeric/ haldi powder
Salt to taste
1 tsp lemon juice
2 tbsp chopped coriander leaves
Procedure
Boil the potatoes until done - 2- 3 whistles on high heat on regular pressure cooker or 10 mins on high pressure in Instant Pot with natural pressure release. They shouldn't crumble once boiled and should still be able to hold their shape.
Once boiled, peel the potatoes and chop them into half if it is big. If you are using normal potatoes then cut them into big cubes. Sprinkle some salt on potatoes, mix well, and set it aside.
Heat oil in a pan on medium heat. Once the oil is hot add the mustard seeds.Let them crackle. Add curry leaves, cumin seeds, let them sizzle. Immediately lower the heat so that cumin seeds don't burn.
Then add hing (if using) and saute for few seconds.
Add the grated green chilies, and ginger, saute for a minute until the ginger starts changing color.
Add the boiled, and cubed potatoes to the pan and toss with the spices.
Add turmeric and salt. Toss to combine potatoes with all the spices. Add lemon juice and give a good mix.
Let the potatoes cook for 2 to 3 minutes on medium heat, then add the chopped coriander leaves and turn off the flame.
Serve hot jeera aloo with hot rice and dal.
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