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.
Ingredients
- 2 units Potatoes
- 2 teaspoons Oil
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Salt
- 0.25 teaspoon Cumin seeds
- 0.25 teaspoon Mustard seeds
- 0.25 teaspoon Ginger garlic paste (Optional for fasting)
More recipes using Potatoes
Indian - Maharashtra
Potato Sabji
A simple and flavorful potato sabji that pairs perfectly with puris, rotis, or dosas.
Indian - North Indian
Aloo Bharta
Aloo Bharta is the Indian version of mashed potatoes. It is easy to make and pairs well with both rotis and rice.
Indian - Kerala
Potato Masala Fry
Stir fried potatoes with aromatic spices, perfect as a side dish.
Indian - Kerala
Urullakkizhangh Varattiyadh/Spicy Potato Roast
Experience the delightful flavors of a potato curry that mimics the richness of chicken curry. This recipe combines aromatic spices with crispy potatoes for a satisfying dish.
Instructions
- 1Chop the potatoes into small, even pieces to ensure uniform cooking.
- 2In a pan, heat the oil over medium heat. Add the cumin seeds and mustard seeds, allowing them to splutter and release their aroma.
- 3Stir in the ginger garlic paste and sauté briefly until fragrant.
- 4Add the turmeric and salt to the pan, followed by the chopped potatoes. Stir well to coat the potatoes evenly with the spices.
- 5Reduce the heat to low and cook the potatoes for 4-5 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- 6Serve the jeera aloo hot as a side dish or main dish. For fasting, omit the ginger garlic paste.
Nutrition Facts
Calories: 250
Protein: 3g
Fat: 5g
Carbs: 30g
