ALOO JEERA OR JEERA ALOO

Aloo jeera or jeera aloo  is a dry subzi prepared with potato.  This is a simple dish for the potato lovers seasoned with cumin seeds and mustard seeds and can be served as a  side dish.

 Dry aloo subzi goes well with chapati, puri etc.  I love this directly from the pan to the plate with a dash of lime and lots of coriander in it.  I like  coriander and if i get a chance to use it, I use it liberally.  

The flavour of cumin and dhania powder makes it more tasty than the normal aloo subzi.Aloo subzi is the favourite dish of everyone and can be enjoyed with roti, phulka and poori.  This can be served as side dish too.

Preparation time; 10 minutes
cooking time:30 minutes + 10 minutes.
serves: 1-2

Ingredients:

2 big potates (pressure cooked do not over cook the same)
1 tsp cumin seeds
1 tsp mustard seeds
2 tsp oil
1 big green chilli chopped (adjust according to your requirement)
asafoetida, turmeric powder, salt
1 tsp dhania powder
few curry leaves
Lime or dry mango powder - 1 tsp
chopped coriander leaves

Method.

1.  Peel the aloo and cut into big pieces.
2.  Heat kadai, add oil when it becomes hot, add the mustard seeds, cumin seeds, curry leaves. 
3.  When the same splutters, add the chopped green chilli, turmeric powder, asafoetida and mix well. 
4.  Add the chopped aloo in it mix well.  
5.  Sprinkle the dry mango powder, dhania powder, salt mix well and saute the same for  few minutes.  cover and keep on the flame for 2 minutes and switch off gas.
6. After two minutes  add the chopped coriander leaves.
7.  Your  aloo jeera is ready to serve.

How to serve:

Serve hot with chapati, poori or rice as a side dish.  Add little lime juice while serving.

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