Aloo Jeera is another name for cumin-spiced potatoes, a humble yet delectable Indian dish that brings an earthy cumin taste together with the comforting texture of potatoes. It is enjoyed throughout the Indian subcontinent, with many admiring it for its aromatic spices and easy preparation. This is one such delicious veggie dish that would go very well with any Indian bread - roti, chapati, or naan, or served with rice and dal for a full meal. The star ingredient of this Aloo Jeera recipe is the cumin seeds which possess a great unique nutty flavour and medicinal properties. Traditionally, it begins with heating oil and ghee in a pan to which cumin seeds are added, and they splutter out their fragrance. This forms the aromatic base of the dish. Then, parboiled or cooked potatoes are added to the cumin-infused oil, along with a few basic spices like turmeric, red chilli powder, and coriander powder. These spices are altogether rich and deep, with salt and a squeeze of lemon juice playing a good balancing role. Aloo Jeera's beauty lies in the minimal ingredients it uses. Of course, all of this boils down to the fact that sometimes simple ingredients let the natural flavours of the cumin and the potatoes shine. At times, green chillies add that kick, or fresh coriander leaves can be added to burst out freshness. Some variations also throw in a pinch of garam masala or dry mango powder called amchur for that tangy twist. This is a simple dish that's quick to prepare and usually prepared as a side dish for daily meals or snacks.

• 500 gms potatoes
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 green chillli
• 1 tsp ginger
• Salt
• 2 tbsp coriander leaves

• First, wash 500 gms of potatoes in running water. Remove any dirt on them.
• Now peel the potatoes using a vegetable peeler or knife and cut them into small and uniform cubes (cubes about 1 inch) so that they will cook evenly. This step is crucial to the recipe of aloo jeera because by doing this, one ensures that potatoes soak all spices well and cook evenly. Evenly cut potatoes contribute to the perfect texturised allover flavour distribution in an authentic aloo jeera recipe.
• Add oil heat 2 tablespoons of oil in a large pan on medium heat. You may use vegetable oil, mustard oil, or any cooking oil that you desire.
• Add spices once the oil has heated up for a minute. This would make the flavours of the spices come out properly.
• Once the oil is hot, add 1 Tsp of cumin seeds. Stir gently and let the cumin seeds crackle and turn light brown. This process releases the earthy, nutty aroma of cumin, which forms the base flavour of the dish.
• Saute green chilli and ginger - take one finely chopped green chilli and 1 Tsp of grated ginger. Toss it in the pan for about a minute or so with a few stirrings. A slight sensation of heat is contributed by the green chilli, and the freshness and spicy undertones are credited to ginger.
• Omit/diminish the amount of green chilli if you would like a non-spicy version.
• Add the cubed potatoes to the pan.
• Stir them well so they are coated with the cumin, chilli, and ginger mixture. Let them cook for 2 to 3 minutes on medium heat. This will enable the potatoes to take a slight browning on the edges. The trick of browning the potatoes at the beginning gives a very rich taste to the dish.
• After saut ing the potatoes for a couple of minutes, add the spices: 1/2 Tsp turmeric powder, 1 Tsp red chilli powder, 1 Tsp coriander powder and salt according to your taste. Stir everything very well so that all the potatoes are coated evenly with the spices
• . Lower the heat to medium-low and put a lid on the pan. Let the potatoes cook for about 15-20 minutes, stirring occasionally as they tend to stick to the pan.
• Slow-cooked, such potatoes soak up all the flavours infused by spices to become soft.
• Check to see that the potatoes are tender by inserting with a fork or knife after 15-20 minutes of cooking time. When done, the fork can be easily inserted into the potato. If they are tough, cook for an additional 5 minutes.
• Season according to taste. If you like more heat, you can sprinkle some red chilli powder on it at this stage.
• Once the potatoes get cooked well and tender, turn off the flame. Garnish with two tablespoons of fresh coriander leaves. The freshness of coriander will bring a bright splash of green into the otherwise spicy potatoes.
• As soon as the Aloo Jeera is ready, you should have it hot along with roti or paratha, or you can have it along with rice and dal. This recipe can also be enjoyed as a spicy snack too. Relish the cumin-spiced potatoes, all spiced and just the right level of pungency and earthiness.