Jeera Aloo Recipe / Jeera Aloo Sabzi Recipe

I love making potato poriyal for lunch. Believe it or not i never make the same potato recipe more than two times. Each time i flavour the potatoes differently and make it. I have shared so many versions of potato poriyal here, you can check out my all time favorite simple potato roast, chettinad potatoes, bombay potatoes, keralan potatoes, chukka potatoes, rajasthan potatoes, pepper potatoes, sambar potatoes and even many, you can check all my poriyal recipes here..

Even today i made potato roast and rasam. But this time i flavoured potatoes with cumin seeds / Jeera. Jeera and potatoes went really good together, i added some chopped garlic too and totally it was a flavourful dish. I made it little spicy because people in this house loves things extra spicy. But you can reduce the chilli powder as per your taste, remember that you are adding green chillies too..

I hope you will give this a try and let me know how it turns out for you..

Preparation Time : 5 mins
Cooking Time : 15 to 18 mins
Serves : 4


Potatoes - 2 large peeled and cubed
Oil - 2 tblspn
Cumin Seeds / Jeerakam - 1 tblspn
Garlic - 6 cloves chopped
Salt to taste
Chilli Powder - 2 tsp or to taste
Green chilli - 2 chopped


Heat oil in a kadai. Add in cumin seeds and garlic. Fry for a min.

Add in potatoes and toss well in the oil.

Add in salt and chilli powder. Mix well.

Cover the kadai and let it cook on a very low heat for 10 mins or till the potatoes are tender.

Open the lid and increase the heat. Now roast the potatoes so it gets nice colour.

Serve with rice and rasam.

Take all your ingredients

Heat oil in a kadai, Add in cumin seeds

Add in chopped garlic 

fry them for few mins

Add in cubed potatoes

and some green chillies

sprinkle some salt and chilli powder

mix well

cover and simmer

now the potatoes are cooked

increase the heat and roast the potatoes


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