navratri has begun and i would like to share a simplest recipe with all you wonderful folks. the recipe of jeera aloo. easy to make and easy to serve.
i love all the fasting food that is prepared during the vrat season and usually i would end up making these. a few recipes, i have already posted like:
the last two dishes of dry kala chana and saffron halwa is made in our house on the last day for the kanjak ceremony. both the sookha kala chana and suji halwa are served with pooris.
i had a few more recipes that are made during the fasting period, but unfortunately all that data was lost when my laptop crashed. and i haven’t been able to make those recipes again, as i did not get some of the ingredients like water chestnut flour (singhare ka atta) and buckwheat flour (kuttu ka atta) where i was living before.
anyways for this season along with jeera aloo, there are two more recipes that i will be posting soon: kaddu ki sabzi and kheere ka raita.
the jeera aloo, during the fast is had with buckwheat flour pooris. otherwise, normally you have it with wheat flour pooris or chapatis or parathas.
so for now lets begin with the jeera aloo recipe.
Ingredients
- 5-6 medium size potatoes, boiled
- 1 and half tsp cumin seeds/jeera
- 3/4 cup chopped coriander leaves
- 1 green chili, chopped
- 1/2 tsp turmeric powder (optional)
- 1/4 tsp red chili powder (optional)
- 3-4 tsp lemon juice
- 3 tbsp oil
- sendha namak/rock salt for taste
Instructions
- peel the boiled potatoes and cut into cubes.
- in a pan, heat oil.
- add the cumin seeds and let these sizzle in the oil.
- now add the green chilies and fry for a minute.
- add the potato cubes and mix it well with the cumin seeds and chilies.
- sprinkle the turmeric powder, red chili powder and rock salt.
- saute the potatoes for 2-3 minutes.
- add the lemon juice and chopped coriander leaves.
- mix the whole mixture well for a minute.
- serve the jeera aloo hot.
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{ 14 comments… read them below or add one }
Hello Dassana,
I made it with baby patatoes… wow just the way it looks in your picture… same.. and the taste was just awesome.My Daughter enjoyed
Too good and too easy….
Thanks once again
Janet
welcome janet.
Really it waz sooooO yummy n mouth wateRin…i saw yo Recipiez fo da 1st tym n thot ov tRyn 1 by 1 n dz Recipie waz ma 1st attempt n it Really tuRned out jz delicious…..bfo tRyn i thot itz so smple who cud it b so gud bt i wud jz say woowwww hatz off
:) keep it up plz n kindly post moRe Recipiez eRe i lovd it… 
thanks rahila. it is a simple recipe, but most of the times, recipe with simple ingredients turn out winners. i keep on posting recipes. to get the recipes in your mailbox, you can subscribe by filling your email address in the black box in the second left column.
I’m looking forward to trying this recipe very soon, thanks.
I have mentioned it in my blog post here http://debskitchencreations.blogspot.com/2011/10/inspiring-recipes-week-ending-91011.html pop on over and take a look, Debs
thanks debs…
Hi Dassana
Even though Navratri is almost over I would love more of those recipes please! I love food that is simply cooked, it is so easy to taste the goodness of the vegetables when the flavours are subtle. I will make your jeera aloo recipe and also the Bombay Sandwich which is what brought me to your blog in the first place. Thank you!
hey sure… i will keep on posting simple recipes like the ones made during fasts, as thats what i prefer to cook these days.
My husband saw this photograph while I was browsing FoodGawker and he started drooling over it! Now, I think I’ll have to make this one soon to satisfy his craving! Love jeera aloo- it always reminds me of my train journeys back from hostel- mom would pack jeera aloo and poori. Your pictures are awesome! Thanks for shairng!
thanks for your lovely comments shumaila.
Hiya lovely recipe I do want to ask what brand of red chilli powder do you use, I really like the tiny chilly bits wrapping your aloos
Xx
for this recipe i have used the everest brand of red chili powder made from kashmiri red chilies. its called as everest kashmirilal.
Hi, this looks lovely and I can’t wait to make it. What kind of potatoes do you use??
thanks susan. generally i use the potatoes which are available in the indian market. you can use either russet potatoes or red skinned potatoes or even baby potatoes. when using baby potatoes use them with the their peels on.