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Wednesday, August 24, 2022

Jeera Aloo | Cumin flavoured Potatoes | Urualakizhangu Jeerakam Fry

Preparing morning breakfast along with kid's lunch box is a hectic task for all moms. You literally have to look out for quick fixes for breakfast or lunch so that both are ready before they leave to school. I also try preparing recipes from scratch and hardly rely on package foods. Therefore, this jeera aloo recipe is one such quick fix recipe that I make with lemon rice for them frequently and kids love this combo very much.

This is a very simple recipe that is ready in a few minutes, and so give it a try if you haven't. The jeera (cumin seeds) gets nicely struck to the potatoes and the potatoes are nice crisp and delicious. Watch my Instagram handle for jeera aloo reel, OR YouTube #shorts on this recipe.

Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 3
Author ~ Julie
potato 4 medium-sized, cubed small
crushed garlic 2 tsp
jeera (cumin seeds) 2 tsp
turmeric powder 1/4 tsp
chilly powder 1/2 tsp
salt to taste
oil 2tbsp

  • Peel, wash and cut the potatoes in cubes. Leave soaked in water till use.
  • In a pan, add oil. To this add cumin seeds. When it crackles, add crushed garlic and sauté till raw flavours disappear.
  • Then slide in the cubed potatoes. Add turmeric powder, chilly powder and salt. Mix well and cook covered for 5 minutes on low flame. The potatoes get cooked in the steam when cooking on low.
  • Check for salt and add a few splashes of water if needed. Finally dry up any moisture and switch off flame.
  • Enjoy with lemon rice or steam cooked rice.

* You can omit adding crushed garlic if you wish, but I like the crisp fried crushed garlic pieces in this stir-fry and for reducing gas ailments due to potatoes, garlic is good.


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