Aloo jeera ki sabzi | cumin potatoes

Aloo jeera is one of the most popular side dishes in India. Aloo jeera literally translates to cumin potatoes. Its also flavoured with simple spices like kashmiri chilli powder and turmeric. Its quick, simple and easy to make and doesn't require a lot of time preparing ingredients. It goes great alongside some rotis and dal! If you like potatoes, then do check out some of my other potato recipes like 

• Aloo parathas 
  
  
• Aloo kulcha 
  
  
• Aloo cabbage ki sabzi

Ingredients
3-4 large potatoes peeled and cut into bite-size chunks

2 garlic cloves finely chopped 

1 small green or red chilli finely chopped 

1 small red or white onion finely diced 

Small piece ginger finely chopped 

Squeeze lemon juice around 1 tbsp

Salt to taste

Handful chopped fresh coriander 

You'll need these spices
1 tbsp cumin seeds 

1/2 tsp kashmiri red chilli powder 
1/2 tsp turmeric 

1/4 tsp coriander powder 

Method

• In large pan of lightly salted water, boil the potatoes until nearly soft (or parboiled) Once cooked, drain in a colander and set aside. You need half cook the potatoes to ensure they don't become mushy when frying with the spices. 
  
  
• In a large deep frying pan or kadai on a medium heat, heat a little vegetable oil. Add the cumin seeds and let them sizzle. Next, add the garlic, ginger and chilli and sauté for a few minutes. 
  
  
• Next, add the onion and sauté for around 5 minutes until translucent. There is no need to brown the onions in this recipe completely. 
  
  
• Tip in the cooked potatoes to the frying pan and toss in the cumin seeds and onions. Add the kashmiri red chilli powder, turmeric and coriander powder and mix gently, being careful not to break up the potatoes. Also add salt to taste. 
  
  
• Let cook for a few minutes until the potatoes have absorbed the flavours. If you want the potatoes to be a little charred and crispy, cook the aloo jeera for a little longer in the pan. 
  
  
• Once cooked, squeeze over a little lemon juice and garnish with fresh coriander. Scoop up with rotis or serve with rice and dal!