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)
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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.
