Aloo Jeera (Potatoes Flavoured With Cumin)

Aloo Jeera (Potatoes Flavoured With Cumin)

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I was a bit hesitant to try out this recipe initially, since I’m not a big fan of cumin. If you’ve noticed I use fennel (perumjeerakam) regularly in my Indian cooking. It’s one of my favourite spices. I feel that fennel enhances the flavour of the dish, especially non veg dishes. I sometimes think that fennel and myself were destined to be together.

During my first ever grocery shopping, I bought almost half a kg of fennel. That time, I didnt know there were different types of jeera. I just saw fennel and assumed it to be the “jeera” and bought it. I used it in all the recipes which uses cumin/jeera. I used it in thorans, dal curries etc; Until one day, when one of our friends told me I’m using the wrong kind of jeera!

But cumin, is a totally different story. I blame jeeraka vellom (cumin flavoured hot water)  for that. During my school days, whenever we visit some place, the first thing offered was hot jeeraka vellom and I used to hate it those days. Somehow cumin reminds me of those days and I maintained my distance. Since change is the only constant thing in life, my attittude towards cumin also changed a bit. These days I like Jeera rice and I dont mind a bit of jeera in curries too.

Though this dish uses good amount of jeera, it’s not overpowering. It’s a very simple and quick dish to put together if you are in a hurry. It goes well with rice and roti.

Suggested rice dishes for this recipe: Veg Pulao, Jaldi Tomato Rice, Ghee Rice. You can also have it with plain rice.

Heat oil in a pan and crackle jeera. Add grated/crushed ginger and garlic. Cook for 2-3 mins…

Step 1

Add chopped onion and cook till they become golden brown in colour. Add the masala powders and cook till the raw smell goes, around 2-4 mins…

Step 2

Add chopped tomato along with salt and sugar, mix well. Add 1/4 cup water and cook…

Step 3

When tomato becomes soft, add cooked potatoes. Add 1/4 cup hot water and combine well. Make sure the potato pieces are coated well with the masala. Garnish with chopped coriander leaves…

Step 4

Recipe adapted from Vanitha Pachakam Magazine

Aloo Jeera
Author: 
Recipe type: Side dish
Cuisine: Indian
Serves: 3-4
 
Ingredients
  • Potato - 2 large (450 gms), cut into medium size cubes
  • Onion - 3 med -big, chopped
  • Ginger and garlic - 1.5 - 2 tsp, each crushed/grated
  • Cumin (jeera) - 2 tsp
  • Tomato - 2 medium, chopped
  • Chilli powder - 2 tsp
  • Coriander powder - 2 - 2.5 tsp
  • Turmeric powder - ½ tsp
  • pepper powder - ¼ tsp
  • Garam masala - ½ tsp
  • Sugar - a pinch
  • Salt
  • Oil - I used sunflower
  • Coriander leaves - for garnishing
Instructions
  1. Boil the potatoes with salt till they are done. Make sure not to overcook them. They should retain the shape.
  2. Heat oil in a pan and crackle jeera. Add grated/crushed ginger and garlic. Cook for 2-3 mins. Add chopped onion and cook till they become golden brown in colour. Add the masala powders and cook till the raw smell goes, around 2 - 4 mins. Add chopped tomatoes along with salt and sugar, mix well. Add ¼ cup water and cook. When tomato becomes soft, add cooked potatoes. Add ¼ cup hot water and combine well. Make sure the potato pieces are coated well with the masala. Garnish with chopped coriander leaves. Serve hot with rice/roti.
Notes
If you are making it for roti, you can add more water in the end. You can also add a dash of lemon also in the end.

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  • Maria John

    Potato is one of my fav veggies..love to have it anytime.Very delicious and tempting

    • http://mariasmenu.com Maria Jose

      Thanks Maria :) Hope you get to try it soon and like it too..

  • Subna

    Hi maria,
    I have been following ur blog for some time now bt this is the first time I’m commenting .this recipe turned out great.thanks for posting this :)

    • http://mariasmenu.com Maria Jose

      Thanks Subna for the comment :) Good to know that you’ve been following this space.

  • Preeti Chakravarti

    Hi Maria,
    Was searching for an easy aloo recipe and came across this. I didnt have garam masala, so used sambar powder instead – the result was absolutely fabulous.
    BTW though am not a Malayali, I grew up in Kochi and the recipes in your blog are so familiar to me.. will be a regular visitor from now on – great blog! :) :)

    • http://mariasmenu.com Maria Jose

      Hi Preeti,

      Thanks a lot for leaving a comment here. Adding sambar powder sounds like a good idea :)

      Hope you get to try more recipes from here and like them too..

      Cheers
      Maria

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