Jeera Aloo / Potatoes flavoured with Cumin

Jeera aloo reminds me of my initial days after wedding , I used to make this dish quite often as it was a very easy simple dish and one of S favorite. Jeera aloo, some variety rice and dal, this was one combination that used to appear on almost every weekend , a couple of years back. Some of my relatives also found out how that was my standard menu when guests visited us too. So if you are new to cooking, and want to impress somebody, this one's for you. ;)

Jeera Aloo

Ingredients

 Serves - 4
 Spice Level - Moderately Spicy

Potato - 5 Large, chopped into medium sized pieces.
Onions - 1 Large , finely chopped
Mustard - 1 Tspn
Jeera - 3 Tbspn
Green chilli - 4 , chopped well
Turmeric powder - 1/2 Tspn
Garam Masala - 1 Tspn
Coriander leaves - a handful, chopped
Oil - 2 Tbspn
Salt - as per taste [ 1 Tbspn or so]


Method

Add the potato pieces in a cooker and 1 cup water.Pressure cook the potato pieces for 5 minutes. Keep the flame on high , after one whistle [ will take 3 minutes for first whistle], move the flame to low and switch off after 2 more minutes. The potatoes need to cooked such that it doesn't get mushy when you make the jeera aloo. Open the lid once the cooker is cooled, drain the remaining water left in the vessel and keep the potatoes aside.

Heat oil in a kadai. Add the mustard, let it splutter, add jeera, and let it roast. Add onions, green chilli and saute till onions are translucent.Add the turmeric powder and garam masala, little salt and cook till the raw smell of masala vanish. Now lower the flame, add in the cooked potato pieces, remaining salt and mix well with the onion-masala mix well. Stir the potatoes well so that they are wrapped well with the masala. Saute the potatoes in kadai for 2-3 more minutes. Add the chopped coriander leaves and mix well. Switch off flame.

This goes very well with pulkas/rotis or as a side dish for rice and dal


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