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From the M.D. kitchen
Jeera Aloo
The quickest sabzi in any tiffin: boiled potatoes, a lot of jeera, and the everyday trio of M.D. Haldi Powder, M.D. Coriander Powder and M.D. Chilli Powder. Ready in 20 minutes with puri, roti or dal-rice.
- Time20 min
- Serves3
- Made withM.D. Coriander Powder
How to make it
- Heat the oil in a kadhai on medium flame. Add the jeera and let it turn brown and fragrant.
- Add the hing and green chilli and stir for 10 seconds.
- Turn the flame low. Add the haldi, coriander powder and chilli powder and stir for 10 seconds.
- Add the potatoes and salt. Toss well so every cube is coated.
- Cook on medium flame for 5 to 6 minutes without stirring too much, so the potatoes get a light crust.
- Sprinkle the amchur and lemon juice, toss once more and finish with coriander.
Step 1 of 6
In the kitchen
Boiled potatoes, plenty of jeera and the everyday three masalas 
Wait for the jeera to crackle before the potatoes go in
Good to know
- Boil the potatoes a day before and keep them in the fridge. Cold potatoes hold their shape and crisp better.
- Use more jeera than you think: it is the star of this dish.
- For a fasting version, skip the hing, haldi and coriander powder and use sendha namak.
Masalas in this recipe
Questions
Why do my potatoes break?
They are overcooked or still warm. Boil them just till a knife goes in, and cool them before cubing.
Can I use raw potatoes?
Yes. Cut them small, cook covered on low flame for 12 to 15 minutes, then carry on from step 6.
What goes with jeera aloo?
Hot puri, roti or paratha, or as a side with dal and rice.
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