DISH 2: ALOO JEERA

I am back at it again, this time with a very simple yet lip-smacking Aloo jeera. I have had aloo jeera my entire life. It can be consumed with parantha, roti or puri. Personally I love puri and aloo jeera, especially when I am not in the mood to have rice. Did I tell you that I love rice? None the less, let’s stick on aloo jeera for now. Rice will be the next dish though.

Here’s the recipe of aloo jeera that has been handed me down by my mum.

Ingredients:

• 3 medium potatoes, 600 grams, boiled and cubed
• 2 tablespoons vegetable oil
• 2 teaspoons cumin seeds
• 1.5 teaspoon coriander seeds, crushed
• Generous pinch of asafoetida
• 2 green chilies, chopped
• 1 inch ginger, chopped
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder, or adjust to taste
• 1/2 teaspoon salt, or to taste
• 2 teaspoons chopped cilantro
• Juice of half a lemon

How to make Aloo Jeera:

1. Boil the potatoes until done.
2. Once boiled, peel the potatoes and chop them into cubes. Set it aside.
3. Heat oil in a pan on medium heat. Once the oil is hot add the cumin seeds, let them sizzle. Immediately lower the heat so that cumin seeds don’t burn.
4. Then add the crushed coriander seeds and asafoetida and saute for few seconds. 
5. Add the green chili and ginger and saute for a minute until the ginger starts changing color.
6. Add in the boiled, cubed potatoes to the pan and toss with the spices.
7. Add turmeric, red chili powder and salt. Toss to combine potatoes with all the spices.
8. Let the potatoes cook for 2 to 3 minutes on medium heat, then add the chopped cilantro.
9. Squeeze in fresh lemon juice to finish it off.
10. Garnish with more cilantro and serve jeera aloo with paratha, roti or puri.