Aloo Jeera needs no introduction. It is one of those staple recipes that are made in North Indian families on almost regular basis and relished with rotis, paranthas and rice.
Go to Bihar, Banaras, Jharkhand and you would be greeted with a lip smacking breakfast of Aloo Jeera and Ajwain Puris. They also call it ‘Bhuna Aloo’ which is perhaps the easiest one to cook and pack in lunch boxes as well.
Besides you can even have these jeera aloo with Bread or make some quick Aloo Masala Sandwiches for your morning breakfast. It won’t be wrong if you name this dish as The Basic Indian Aloo Recipe or the Primary Recipe In Indian Cooking. Extremely easy to cook, gets ready in 5 minutes if you have some boiled potatoes in hand and this recipe is also quick as it doesn’t requires any grinding or roasting of masalas. Here, we are also providing complete instructions about ‘Boiling Potatoes’ as well with 2 simple techniques -
- Boiling potatoes with pressure cooker
- Boiling potatoes in an open pan i.e. without the pressure cooker
(In case, if you are new to cooking….!!!!)
However, the recipe of Jeera Aloo is not uniform everywhere. Some people like to make it with the robust flavors of onion-garlic, while others use a generous amount of Tomatoes that makes this dish quite tangy & interesting. Here we are providing you with the easiest recipe to make simple jeera aloo flavored with ‘Asafoetida’ or ‘Hing’. But do not underestimate the taste by the simplicity of this recipe. It is mind blowing !!!