aloo jeera
Simple, tasty, and flavourful jeera aloo is the most common tiffin dish. I remember calling the dish, tiffin wale aloo because my mother often made it for my school lunch. It can be served as a side dish or as a main dish also.
Cooking Time
10min
Prep Time
5 min
Serves
1
Categories
Lunch
Snacks
Side Dish
Breakfast
Main Dish
One Pot
Cuisines
Indian - Maharashtra
Indian - Punjabi
Indian - North Indian
Indian
Indian - Gujarati
Ingredients
Main Section
potato
2
unit/count
oil
2
tsp
haldi
1/2
tsp
salt
1/2
tsp
cumin seeds
1/4
tsp
mustard seeds
1/4
tsp
ginger garlic paste
1/4
tsp
Step 1
Chop the potatoes into small pieces
Step 2
Heat up some oil, and add cumin seeds and mustard seeds to the oil. After they splutter add ginger garlic paste to the oil.
Step 3
Add turmeric and salt to the oil and then add the potatoes
Step 4
Mix well so that all potatoes are yellow.
Step 5
cook on low flame for 4-5 minutes and keep stirring occasionally.
Step 6
If you are fasting skip the ginger garlic paste and this recipe is a perfect meal. You can also male rolls using the aloo sabzi.
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