Jeera aloo is a basic, veggie lover and sans gluten side dish that finishes in minutes and coordinates well with chapathi, paratha and poori. This is a speedy side dish with the insignificant interaction, potatoes are sautéed with cumin, fundamental flavors and polished off with lemon juice and coriander!! Assuming you are hoping to make a dish that requires insignificant fixings and endeavors yet tastes tasty, then here's an exemplary potato recipe that you can plan for lunch or supper on non-weekend days, on lethargic days or when you have absence of time to get ready something delightful.
JEERA ALOO RECIPE VARIATIONS
Feel free to customise this recipe per your palate preference. If you want to prepare it in authentic south Indian style, add mustard seeds, asafoetida and curry leaves. If you have time and patience then add finely chopped onion, tomato and garlic along with other spices, this adds on aroma and taste of the dish.
Let's see in detail how to make easy peasy jeera aloo
INGREDIENTS
1 cup = 250ml ; 1 tablespoon = 15ml
Vegan, Gluten free
Oil: 3 tbsp
Cumin: 2 tsp
Ginger: 1 tsp, chopped
Green chilli: 2, chopped
Potatoes: 5, medium
Turmeric: ¼ tsp
Chilli powder: 1 tsp
Salt: as required
Lime juice: from half lime
Coriander: handful